GUACAMOLE CON CHICHARRONES
Homemade guacamole with a delicious twist - chicharrones (crispy pork rinds)! Serve this as a fresh and flavorful appetizer or alongside homemade beef birria.
CREAMY CHICKEN, MUSHROOM, AND CAULIFLOWER MARSALA
Jason Glover
Author
Jason Glover
Servings
4
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.
Ingredients
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2 large boneless, skinless chicken breasts
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1 head cauliflower
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Pinch of freshly ground black pepper
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½ tsp Himalayan sea salt
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½ tsp garlic powder
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½ tsp onion powder
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1 tbsp olive oil
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3 tbsp plant-based (or regular) butter (I used Mykonos)
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12 cremini mushrooms (or a mix of cremini and oyster), sliced or quartered
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2 ½ tbsp minced shallots
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4 cloves garlic, minced
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3 ½ tbsp dry Marsala cooking wine
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¾ cup mushroom or chicken broth
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½ cup dairy-free (or regular) heavy cream
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Chopped fresh parsley, for garnish
Tools
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!
