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Chicken Marsala with Mashed Garlic Cauliflower (Week of 1/16)

Home / Recipes / Chicken Marsala with Mashed Garlic Cauliflower (Week of 1/16)

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 Chicken Marsala with Mashed Garlic Cauliflower
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1/4 cup flour
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 3/4 pounds chicken breasts boneless & skinless, diced
  • 2 tablespoons olive oil
  • 1 tablespoon butter more as needed
For the Sauce
  • 1 pound mushrooms- cremini portobello, shiitake, button – sliced
  • 1 large shallot finely diced
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh oregano or thyme or use both
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/3 cup Marsala wine
  • 1/2 cup heavy cream
  • 1-2 tablespoons flour add as needed
  • Flat-leaf parsley for garnishing
For the Cauliflower
  • 1 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1 clove garlic smashed
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon sour cream
  • 1/2 teaspoon Salt
  • 1/8 teaspoon black pepper
Course Main Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1/4 cup flour
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 3/4 pounds chicken breasts boneless & skinless, diced
  • 2 tablespoons olive oil
  • 1 tablespoon butter more as needed
For the Sauce
  • 1 pound mushrooms- cremini portobello, shiitake, button – sliced
  • 1 large shallot finely diced
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh oregano or thyme or use both
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/3 cup Marsala wine
  • 1/2 cup heavy cream
  • 1-2 tablespoons flour add as needed
  • Flat-leaf parsley for garnishing
For the Cauliflower
  • 1 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1 clove garlic smashed
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon sour cream
  • 1/2 teaspoon Salt
  • 1/8 teaspoon black pepper
Instructions
To Make the Chicken
  1. Mix the flour, salt, and pepper in a bowl.
  2. Heat oil and butter in a large skillet over medium-high heat. Dredge the chicken, shaking off excess, and carefully place in the hot skillet, searing on all sides until beautifully golden. Don’t worry about cooking the chicken through, just focus on getting a nice golden crust. Set aside on a plate.
To Make the Sauce
  1. Lower the skillet heat to medium. Add more olive oil and butter to the pan. Add the mushrooms and sauté for 5-6 minutes. Add the shallot, garlic, oregano, thyme, and season with salt and pepper. Keep sauteing until the mushrooms release their liquid and begin to brown slightly.
  2. Add the vegetable broth, marsala wine and heavy cream, scraping up any browned bit. Simmer gently uncovered for 12-15 minutes, over med or medium-low heat, letting it thicken and reduce, deepen in color. It won’t be thick sauce- just thick enough to coat the back of a spoon. If you are having trouble reaching the right consistency, add some flour to help the sauce thicken up.
  3. Add more salt and pepper to taste. Taste and adjust salt and pepper to your liking. For extra richness, add more cream, or for a looser sauce, add more broth.
  4. Nestle in the chicken to the Marsala sauce and simmer another 5 minutes or until chicken is cooked through.
  5. Sprinkle with flat-leave parsley and serve over a bowl of creamy cauliflower mash.
To Make the Cauliflower
  1. Bring a pot of water to a boil. Add chopped cauliflower and some garlic cloves. Cook until fork tender
  2. In the pot, mash the cauliflower using a masher until vegetables are creamy. Blend in Parmesan cheese, sour cream, salt, and black pepper.