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

Tools
Cutting board 
Knife 
Large nonstick pan 

DIRECTIONS:

1. 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. 
2. 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. 
3. 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. 
4. 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. 
5. 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. 
6. Stir in the cream and continue simmering for another 3-5 minutes, until slightly thickened. (It will thicken more as it cools.)
7. Remove from heat, taste the sauce, and adjust seasoning, if needed. 
8. Return the cauliflower and chicken to the pan and spoon the sauce over the top. Let stand for about 2 minutes before serving. 
9. 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!