Chicken Marsala and Cauliflower Mashed #chickenmarsala #cauliflowermashed

Chicken Marsala and Cauliflower Mashed

#chickenmarsala #cauliflowermashed #frenchstylegreenbeans

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easycookingwithlindab@gmail.com

Chicken Marsala Ingredients:

4 chicken cutlets, pounded out to 1/4” thickness
1/2-3/4 cups Marsala wine
1/2 cup low sodium chicken broth
Flour for dredging
1-2 cups sliced mushrooms
1 shallot sliced thin
3-4 cloves garlic minced
Butter
Oil
Thyme
Salt/pepper

Cauliflower Mashed ingredients:

1 small to medium size head cauliflower
Water
1 tsp light cream
1 Tbsp melted butter
Salt/pepper

In a medium to large sauce pan, add enough water to pan for steaming, place in steamer basket, bring to a boil. In the meantime, cut cauliflower into florets then add to steamer pot and steam until fork tender. Once cooked add cauliflower to food processor, add light cream, melted butter salt and pepper. Pulse until a mashed consistency adding a tiny bit of cream and butter if necessary. Return to pan on low heat until ready to serve.

In a large skillet over medium-heat add 1 Tbsp oil and 1 Tbsp butter to melt.

Season both sides of cutlets with salt and pepper, then dredge into flour. Add cutlets to skillet and cook about 2 minutes per side. Remove to dish. Melt 1 Tbsp butter, stir in shallots and garlic scraping brown bits on bottom of skillet. Cook for a couple of minutes then add mushrooms. If necessary drizzle more oil if pan becomes dry. Cook for 5 minutes then add chicken broth, Marsala wine and thyme. Reduce by half about 15 minutes. Add chicken cutlets to sauce and continue to cook another 2 minutes each side. Internal temperature must reach 165 degrees to be safe to eat.

Serve and enjoy!!

Hi everyone and welcome back to Easy cooking Linda be a friend of mine who I’ve known since kindergarten has asked me if I would make a chicken marsala which I think is a great dish for any time of year and also along with that I am going to make cauliflower mash and

I’m going to show you how I put it all together so the first thing I want to do is show you how to make the cauliflower mashed I had heard about these probably about 20 years ago when Bob and I went on the South Beach Diet and we came

Across this recipe and it absolutely intrigued me I put it together and oh my goodness it was delicious and I’m going to show you a simple version of how to put it together okay so the first thing I need to do is take my cauliflower which I had broken them down into fettes

It will make it much easier easier to cook them in here I have steaming water with my steamer basket and I’m just going to put the cauliflour in here now all we want to do is cook them until their fork tender because we’re going to turn them over to the blender when they

Are done okay and just cover it up and let it Steam Away all right what you will need to make your chicken marsala is chicken cutlets and I have already washed them and I dried them here on paper tows now luckily I got cutlets they were on sale

And they don’t need to be pounded out I feel like they are at the perfect thickness for what I need to do also you’re going to need dredging flour salt and pepper we’re going to also need garlic and I want to use shallots cuz shallots is a milder onion and it

Gives it a nice flavor we’ll need butter mushrooms which I’m going to use baby Bellow mushrooms a little bit of thyme and oil and of course a made most important ingredient which makes a marsala is Marsala wine so the first thing I will do here is I’m going to sprinkle some

Salt on each cotlet both both sides and pepper okay as you can see I have the chicken prepared they’re seasoned on both sides and before I dredge them in the flour I want to get my Skillet ready I have it pretty hot right now I’m going to put about a tablespoon of

Oil and also so just under a tablespoon of butter okay we’ll let that blend together here so now while this is melting down I will now dredge the chicken I’ll move this out of the way so you can see what I’m doing so I’m going to dredge the chicken in this flour

And I think that’s a good amount of flour you don’t want too much you will end up making a gravy so if you do need to add a little bit of flour afterwards you can but at this point I think we may have enough there I go again guys I’m making a

Mess that’s just me okay so I’m getting these dredged it worked out well I have enough flour here okay wipe that off all right now the butter is almost completely melted at this point and now I’m going to lay the chicken into the sauté

Pan and it looks like I may only be able I may be able to get three in here so what you want to do is Brown These on each side probably about 2 minutes on each side because remember we’re going to return this back to the sauce at the end

And the magic all happens then all right now the cets are cooking up beautifully it’s been 2 minutes I will flip this always remember about the tongs everyone this one which is my short Tong I will be using for the Raw chicken and then of course the long

Tongs I’m going to use for the clean cutlets or not clean but cooked cutlets when they come out so I’m going to let these cook for two more minutes on this side and then I’ll get back to you cutlets are cooked beautifully if they’re a little undercooked at this

Point do not worry about it because we’re going to put them back inside the sauce and they’re going to cook for a little bit but now see the Beautiful Brown bits that are in the bottom this can we’re going to use them to sauté our shallots and our garlic so I wanted to

Return a little more butter to the pan and those brown bits are going to get all mixed in this is going to be beautiful so now I will put in my uh shallots get them mixed up and then at this point I will add my garlic and here I have four cloves of

Garlic that’s minced keep that moving all right and now I’m going to add my Mushrooms probably going to use about a half a container it’s gotten a little dry so I will add just a little more oil and now what I want to do is just cook these mushrooms until they get a little softer okay so the mushrooms have been sautéing for about 5 minutes so

They’re starting to soften but I don’t want to burn my garlic either so at this point I’m going to add my chicken broth I’m not using a whole can I’ll probably use about a half a cup Maybe maybe a little bit more so I have to go by Ice

Eyesight to decide how much I really do need so I’m going to pour some in here and then scrape the bottom to get all those beautiful bits released and flavor into the sauce I’m going to increase my heat just a little bit more to get that

Cooking and now what I’m going to do is I will add my Marsala wine same thing I’ll probably use a half a cup to maybe 3/4 of a cup for this I would say that’s good right there and then I’m going to sprinkle in some time which is fresh in terms of not

Expired and get this all mixed together so you want to cook this and let the wine Reduce by half and so it’s going to take maybe about 10 or 15 minutes and I’ll show you what we do next okay so the sauce has now thickened I had this

Cooking for about 15 15 minutes the mushrooms are perfectly soft the uh shallots are nice and tender now what I will do is return the chicken back into the gravy so by putting it back into the liquid you will finish cooking it also you’ll be adding the flavor into the

Chicken of that marsala that you’re looking for so I’m going to lower my heat I will let this sit here for about 2 minutes on each side and then I’ll show you what we do next because now we have to make the cauliflower mash and

I’ll show you how to do that okay the cauliflower is fork tender so it’s perfect at this point so now what I will do is I’m going to take the cauliflower put it into my ninja like that oh one thing I need is a little bit of salt and

Pepper I don’t know if any of you have made these before they are just so delicious and I feel like it’s guilt-free this is the low car part of our meal because we’re not having potatoes okay now I know with the original recipe calls for low fat I’m

Not too concerned about the fat I’m not going to put a lot I want to put just a little bit of light cream in here just to give it some creaminess and then also I have taken sorry about that I have taken a tablespoon of butter and I’ve melted it

Down like that and now what we’re going to do is blend this all together and when you when it comes out you will see that it looks just like mashed potatoes all right so now we’re ready to blend this going to do short bursts at a Time and it looks like I’m probably going to need to add just a little bit more cream and the rest of this butter just to really break up that cauliflower to a mash and of course you could always add if you wanted to you could always add a

Little bit of chicken broth too so if you want to stay from the fatty dairy product okay and as you can see it has the mashed potato consistency right there and of course you could add more seasoning another thing you could do if you wanted was roast up some garlic and

Then put the garlic in here when you mash it all together that would give it an amazing flavor so now I’m going to put my whole meal together and I’ll show you how it looks the chicken marsala is completely cooked it is now ready to be served it came out

Gorgeous the sauce is thick and I know the flavors are perfect so what I’m going to do is plate it up I have one beautiful cutlet right here scoop up a little bit of the shallots with the mushrooms look at that and then here’s the cauliflower

Mash and I also had boiled up some French style green beans and there you have it chicken marsala cauliflower mashed and green beans now now it’s going to be time for the taste test okay here we go I’m going to dive into this beautiful dish cut off cut off a piece of this

Look at that it’s perfectly cooked inside now I’m going to taste it oh my goodness that is so good and now the taste of the cauliflower mash of course cauliflower is a little sweeter it doesn’t really give you that starchy heavy feeling as a potato would

And it really is very delicious if you haven’t tried it yet please do so I’m sure you’ll enjoy it and now green bean excellent dish and I want to thank my friend for suggesting that I make this so I hope you enjoyed watching me make this beautiful chicken marcala dish

With cauliflower mash and green beans and thank you for taking the time to watch my videos my subscribership is growing and I want to thank you all very much I appreciate your support and please remember enjoy life and never stop learning bye now