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Garlic Mushroom Smothered Chicken with Cauliflower Mash and Sauteed Squash

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 Garlic Mushroom Smothered Chicken with Cauliflower Mash and Sauteed Squash
Recipe for the week of September 15-19, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1 tablespoon vegetable oil
  • 2 chicken breasts sliced
  • 1 teaspoon Salt
  • teaspoon ½black pepper
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 6 Button Mushrooms sliced
  • 4 garlic cloves minced
  • 2 teaspoons all purpose flour
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon italian seasoning
  • 2 teaspoons Dijon Mustard
  • 1/4 cup grated parmesan cheese
  • 1/2 bunch fresh Italian flat leaf parsley chopped
For the Squash
  • 3 yellow squash cut into half-moons
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1/2 bunch fresh Italian flat leaf parsley finely chopped
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Bread Crumb Topping
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Cauliflower Mash
  • 1 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon cream cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Course Main Dish, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Chicken
  • 1 tablespoon vegetable oil
  • 2 chicken breasts sliced
  • 1 teaspoon Salt
  • teaspoon ½black pepper
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 6 Button Mushrooms sliced
  • 4 garlic cloves minced
  • 2 teaspoons all purpose flour
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon italian seasoning
  • 2 teaspoons Dijon Mustard
  • 1/4 cup grated parmesan cheese
  • 1/2 bunch fresh Italian flat leaf parsley chopped
For the Squash
  • 3 yellow squash cut into half-moons
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1/2 bunch fresh Italian flat leaf parsley finely chopped
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Bread Crumb Topping
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon Salt
  • Dash black pepper
For the Cauliflower Mash
  • 1 head cauliflower cut into florets
  • 1 tablespoon olive oil
  • 1 garlic clove minced
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon cream cheese
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
Instructions
For the Chicken
  1. Season your chicken with salt and pepper and coat all sides in flour.
  2. Fry the chicken in a pan with some oil on medium heat for a few minutes on each side. Remove the chicken from the pan when cooked and set aside on a plate to rest.
  3. In the same pan, add the butter and sliced mushrooms. Cook down for a few minutes until mushrooms have slightly shrunk before adding the garlic. After 1-2 minutes add the flour and stir well.
  4. Add the broth and heavy cream. Bring this to a simmer and cook for a few minutes until slightly thickened.
  5. Next add the Italian seasoning, Dijon mustard, and parmesan. Stir well until combined.
  6. Add the chicken back into the sauce, spooning it over the chicken to smother it. Garnish with fresh parsley.
For the Squash
  1. In a small bowl, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper. Whisk to combine.
  2. In a different bowl, combine the panko, parmesan, salt, and pepper.
  3. Heat a large pan over medium heat with a drizzle of oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. Remove from the skillet and toss with the herb oil. Then, top with the panko mixture.
For the Cauliflower Mash
  1. In a pot, bring water to a boil; add cauliflower, cover, and cook until tender, about 10 minutes.
  2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
  3. Once cauliflower is cooked, drain and place back into the pot. Mash the cauliflower until smooth. Add in cooked garlic, Parmesan cheese, cream cheese, salt, and black pepper. Serve and enjoy!