Elegant dish combining tender chicken, smooth cauliflower purée, and sautéed mushrooms with pepper shadows.
# What You'll Need:
→ Protein
01 - 4 small boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 teaspoon salt
→ Vegetables
03 - 1 medium head cauliflower, cut into florets (approximately 24.7 oz)
04 - 8.8 oz white button mushrooms, sliced
05 - 1 small white onion, finely chopped
06 - 2 cloves garlic, minced
→ Dairy
07 - 120 ml heavy cream
08 - 2 tablespoons unsalted butter
09 - 1 oz cream cheese
→ Pantry
10 - 2 tablespoons extra-virgin olive oil
11 - 1 teaspoon freshly cracked black pepper (for garnish)
12 - 2 cups low-sodium chicken broth (clear)
13 - Salt, to taste
# How to Make It:
01 - In a medium saucepan, bring chicken broth to a gentle simmer and add 1 teaspoon salt. Introduce chicken breasts, cover, and poach on low heat for 12 to 15 minutes until fully cooked. Remove and loosely cover with foil; reserve.
02 - In a large pot, submerge cauliflower florets in water with a pinch of salt. Bring to a boil and cook until very tender, about 10 to 12 minutes. Drain thoroughly. Transfer to a blender, add heavy cream, butter, and cream cheese. Blend until smooth and creamy. Season with salt to taste and keep warm.
03 - Heat olive oil in a large skillet over medium-high heat. Cook onions until translucent, approximately 2 minutes. Add sliced mushrooms and garlic, sautéing for 5 to 6 minutes until mushrooms soften and turn lightly golden but remain pale. Season minimally with salt.
04 - Place a generous portion of cauliflower purée on each serving plate. Arrange one poached chicken breast atop the purée. Artfully scatter sautéed mushrooms around the chicken. Complete with a dramatic sprinkle of freshly cracked black pepper around the plate to create shadow effects without directly seasoning the dish.
