Ok. Big confession here. When I first tested this dish, I forgot to buy the Marsala wine. So I winged it, and tested a few more times, and now I prefer it without Marsala wine.
That said, feel free to use Marsala wine with this recipe. Most of the alcohol cooks off pretty quickly, but it does leave behind a great flavor. I've added instructions in the headnotes if you decide to add it.
I also forgot to add the parsley to the dish while I was photographing it, so imagine green specks in the skillet shots. Then again, the parsley is optional as well. So, totally up to you.
A technique I'm introducing in this recipe is using creamed cauliflower to thicken the juices and create a sauce. Cauliflower is great for creating and thickening sauces and gravy. And if you're roasting a cauliflower, get two and use the remaining cauliflower to make cauliflower rice to serve with this dish.
Chicken Marsala {dairy-free, grain-free}
Ingredients
- 1 cup roasted cauliflower pieces
- 1 cup chicken stock or water
- 2 pounds chicken breasts 4 breasts
- ¼ cup olive oil
- salt and pepper for the chicken
- 8 ounces mushrooms, thinly sliced
- 3 ounces shallots peeled and thinly sliced
- 2 garlic cloves peeled and chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt for final steps
- handful of fresh parsley chopped
Instructions
- Add the cauliflower pieces and 1 cup of chicken stock (or water) to a high-speed blender and blend until the cauliflower is smooth and creamy. Set aside.
- Place the chicken breasts on a cutting board, and cover with parchment paper. Use a mallet or a rolling pin to pound the chicken until it's about ¼ inch thick.
- Generously salt and pepper both sides of each chicken breast.
- Preheat a large skillet on a medium heat and add about 1 tablespoon of olive oil.
- Briefly cook the chicken in the skillet, on each side. Add more olive oil as needed. Set the chicken aside.
- Add the mushrooms to the skillet with about ½ tablespoon of olive oil. Cook them for 5 to 10 minutes, or until they have released their juices and are browned.
- Add the shallots to the skillet and cook for a few minutes. Add more olive oil as needed.
- Add the garlic and cook for another minute.
- Lower the heat and add the cauliflower puree to the skillet and stir to combine.
- Add lemon juice and stir to blend in.
- Add the chicken and parsley and cook for another minute or so.
- Season with more salt, to taste.
- Serve warm. Store leftovers in the refrigerator for a few days.
Nutrition
Dana says
This recipe is really easy
Erica says
Great to hear, Dana. Thx!