Name: CREAMY CHICKEN, MUSHROOM, AND CAULIFLOWER MARSALA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 large boneless, skinless chicken breasts; 1 head cauliflower; Pinch of freshly ground black pepper; ½ tsp Himalayan sea salt; ½ tsp garlic powder; ½ tsp onion powder; 1 tbsp olive oil; 3 tbsp plant-based (or regular) butter (I used Mykonos); 12 cremini mushrooms (or a mix of cremini and oyster), sliced or quartered; 2 ½ tbsp minced shallots; 4 cloves garlic, minced; 3 ½ tbsp dry Marsala cooking wine; ¾ cup mushroom or chicken broth; ½ cup dairy-free (or regular) heavy cream; Chopped fresh parsley, for garnish; Cutting board; Knife; Large nonstick pan

CREAMY CHICKEN, MUSHROOM, AND CAULIFLOWER MARSALA

Author

Jason Glover

Servings

Prep Time

15 minutes

Cook Time

30 minutes

A gluten-free and dairy-free version of an Italian classic - Chicken Marsala. We’ve subbed out the pasta for perfectly tender cauliflower and used plant-based butter and cream to keep it dairy-free. The mushroom sauce is creamy, earthy, and has just the right amount of sweetness thanks to the Marsala wine.

CREAMY CHICKEN, MUSHROOM, AND CAULIFLOWER MARSALA

Ingredients

2 large boneless, skinless chicken breasts
1 head cauliflower
Pinch of freshly ground black pepper
½ tsp Himalayan sea salt
½ tsp garlic powder
½ tsp onion powder
1 tbsp olive oil
3 tbsp plant-based (or regular) butter (I used Mykonos)
12 cremini mushrooms (or a mix of cremini and oyster), sliced or quartered
2 ½ tbsp minced shallots
4 cloves garlic, minced
3 ½ tbsp dry Marsala cooking wine
¾ cup mushroom or chicken broth
½ cup dairy-free (or regular) heavy cream
Chopped fresh parsley, for garnish

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Directions

Slice each chicken breast in half crosswise to create 4 thin breast pieces. Season all sides of the breasts with salt, pepper, garlic powder, and onion powder. Set aside.
Slice the cauliflower from the top down into large, flat pieces. Heat the olive oil in a nonstick pan over medium heat. Cook the cauliflower pieces until slightly tender - don’t overcook or they’ll be mushy. Set aside.
Melt the butter in the same pan. Once melted, add the chicken breast pieces and cook for about 6 minutes on each side. Remove the chicken from the pan and set aside.
Using the same pan, reduce heat slightly and add the mushrooms. Sauté for about 2 minutes then add the shallot and garlic and sauté for another minute.
Stir in the Marsala wine and broth and mix well, being sure to scrape up any of the browned bits from the pan. Bring to a simmer and allow the liquid to reduce by half, about 6-10 minutes.
Stir in the cream and continue simmering for another 3-5 minutes, until slightly thickened. (It will thicken more as it cools.)
Remove from heat, taste the sauce, and adjust seasoning, if needed.
Return the cauliflower and chicken to the pan and spoon the sauce over the top. Let stand for about 2 minutes before serving.
To plate, place a chicken breast piece atop a cauliflower piece and generously spoon the mushroom sauce over the top. Garnish with parsley and enjoy!