Looking for a clean and healthy alternative to a delicious chicken marsala dish? This meal has instantly become one on my absolute FAVORITES, and even my kids like it too!
First, let us start with the Garlic Mashed No-Tatoes...
Garlic Mashed NO-Tatoes
1 head of cauliflower
2 Tbsp. organic butter
1-2 cloves of garlic
Sea salt and black pepper to taste
Steam cauliflower until very soft (you can also boil it but this is not recommended as a lot of the nutrients are lost). Chop up cauliflower and put in a food processor or blender with butter, salt, pepper, and garlic. Blend to desired consistency. Put mixture in a medium sized pot, cover, and keep warm on low heat, stirring occasionally until your Chicken Marsala is finished.
Chicken Mushroom Marsala
4 chicken breasts
2 Tbsp. butter or ghee (I personally LOVE ghee for it's rich flavor!)
1 Tbsp. coconut oil or grapeseed oil
1/2 tsp. sea salt
1/4 cup water
1/8 tsp. pepper
1 Tbsp. chopped parsley
1/2 pound mushrooms
1/4 cup Marsala Wine
Optional : 10 ounces cut asparagus spears or fresh green beans
Melt the butter and coconut oil in a frying pan over medium-high temperature. Add chicken and cook, turning, for about five minutes or until the chicken is light brown. Remove chicken and set aside. To the drippings remaining in the frying pan, add the mushrooms (and green veggies if you chose to use them) and cook, stirring, for about three minutes. Return the chicken to the pan, add the Marsala wine, water, salt, and pepper.
Bring the mixture to a boil for two minutes to reduce the liquid. Reduce heat, cover, and simmer for about three minutes or until the chicken and vegetables are tender. Arrange the chicken on a serving platter, serve on top of or on the side of the "no-tatoes". Spoon the vegetable sauce over the chicken and "no-tatoes" if you choose to have them on the side. Sprinkle with chopped parsley and serve.
Recipes and meal inspired by Maximized Living.com recipes