Chicken Marsala over Mashed Cauliflower

Low-Carb Chicken Marsala Over Cheesy Mashed CauliflowerTraditionally Chicken Marsala is dredged in flour before being pan fried, but I used to order it from a family Italian place in California where they didn’t bread it at all which rendered it a great low-carb dinner option if you skip over the pasta or mashed potatoes often accompanying it.  This is my version of that same dish with cheesy mashed cauliflower.  If you are paleo you can skip the parmesan cheese.  If you are entirely dairy-free you can skip the butter in the cauliflower and for finishing the sauce although I’m sad for your butterless world.

Low-Carb Chicken Marsala over Mashed Cauliflower
Author: Katherine
Serves: 4
  • 1 head cauliflower
  • 1 onion (thinly sliced)
  • 16 ounces mushrooms (sliced)
  • 4 boneless skinless chicken breast half
  • 2 Tablespoons Olive oil
  • 1/2 cup marsala wine
  • 1 cup chicken broth
  • 1/2 cup dry sherry
  • 1/2 cup parmesan cheese (grated)
  • 6 ounces unsalted butter
  • 8 sprigs thyme
  • salt and pepper
  1. Preheat oven to 350 degrees
  2. Cut cauliflower in to florets or slices of roughly even size and place on a sheet pan
  3. Roast cauliflower in oven for 30 minutes.
  4. While cauliflower is roasting, season chicken breasts with salt and pepper on both sides. Seasoning before pounding will really work the seasoning in to the meat.
  5. Pound out the chicken breasts with a meat mallet (or other heavy object) until uniform and about 1/2 inch thick. I do it between layers of parchment paper to minimize the mess and make the mallet slide easier.
  6. Put sliced mushrooms and onions in a DRY large skillet over medium heat. Stir them occasionally. Starting them dry will create much better caramelization. After 10-15 minutes they should be nicely caramelized and the mushrooms should have released their liquid. Transfer to a bowl and set aside.
  7. Deglaze skillet with a little bit of water or chicken broth, maybe a 1/4 cup. Pour the resulting liquid in with your caramelized mushrooms and onions and set aside.
  8. Add olive oil to skillet and keep on medium heat
  9. In skillet, brown chicken breasts on each side
  10. Once chicken is browned and cooked mostly through, add marsala wine, chicken broth, dry sherry, the liquid from deglazing, thyme sprigs, onion, and the mushrooms to the skillet with the chicken
  11. Cook until the liquid is reduced by about half and chicken is cooked through. 10-15 minutes.
  12. While chicken and sauce is cooking, put roasted cauliflower, 4 ounces butter, and grated parmesan in to a food processor and process until the texture of mashed potatoes. If the cauliflower isn’t processing easily add a little water until you get the texture you like. Season mashed cauliflower to taste.
  13. When chicken is cooked through and sauce is reduced take the skillet off the heat and mix in the remaining 2 ounces of butter. Remove thyme sprigs.
  14. Serve a chicken breast, mushrooms, onions, and sauce over the mashed cauliflower. Garnish with thyme sprigs.
Calories: 672 Fat: 47g Carbohydrates: 16g Sodium: 480mg Fiber: 6g Protein: 37g Cholesterol: 169mg

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