Chicken Marsala with Mashed Garlic Cauliflower
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Servings Prep Time
4servings 15minutes
Cook Time
35minutes
Ingredients
For the Chicken
  • 1/4cup flour
  • 1teaspoon Salt
  • 1/2teaspoon pepper
  • 1 3/4pounds chicken breastsboneless & skinless, diced
  • 2tablespoons olive oil
  • 1tablespoon buttermore as needed
For the Sauce
  • 1pound mushrooms- creminiportobello, shiitake, button – sliced
  • 1 large shallotfinely diced
  • 3cloves garlicminced
  • 1tablespoon chopped fresh oregano or thymeor use both
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1cup vegetable broth
  • 1/4cup apple cider vinegar
  • 1/3cup Marsala wine
  • 1/2cup heavy cream
  • 1-2tablespoons flouradd as needed
  • Flat-leaf parsley for garnishing
For the Cauliflower
  • 1 head cauliflowercut into florets
  • 1tablespoon olive oil
  • 1clove garlicsmashed
  • 1/4cup grated parmesan cheese
  • 1tablespoon sour cream
  • 1/2teaspoon Salt
  • 1/8teaspoon 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.