Creamy Mushroom Chicken Marsala with Mashed Cauliflower
Creamy Mushroom Chicken Marsala with Mashed Cauliflower. It’s the season for mashed cauliflower and creamy, herby chicken recipes. The chicken is lightly seared in a brown butter and cooked in a white wine Marsala sauce. Topped with caramelized mushrooms and served with mashed cauliflower. The creamy sauce smothers the mashed cauliflower and is honestly the best combination of cozy fall flavors. Cheers to a warm your bones rainy Tuesday night dinner with a good glass of wine !!
Another day of blah weather. A little cloudy, overcast, and rainy. I woke up early this morning before the sunrise as I always do on the days that I have work, and the rain was pounding on the windows. I felt so cozy and I totally did not want to get out of bed when my alarm went off. But the motivation for me to force myself out of bed and start the day was to make a cozy fall dinner later.
Tonight’s cozy dinner is a chicken marsala. There are endless possibilities when it comes to fall chicken recipes. But we had tons of mushrooms and I was in the mood for something creamy. So this easy, yet pretty decadent chicken marsala was my pick for the day.
It has pretty much been overcast all day, and work was honestly a little rough today. But it is finally time to enjoy this super comfy, cozy dinner with a glass of wine. The chicken is sautéed then finished in a white wine marsala. Then fill up that skillet with lots of caramelized mushrooms and herbs. And finally serve it over top of mashed cauliflower or mashed potatoes or polenta…honestly its all SO good. I am little obsessed with mashed cauliflower, so that seems to always win for me.
I am hoping the weather is a little better tomorrow, but if not you know where I will be. In my kitchen with a cozy dinner and glass of wine to reward myself for the day !! Happy dreary weather fall Tuesday guys !
Ingredients
1 pound chicken cutlets
salt and pepper
1/3 cup flour
2 tablespoons olive oil
2 tablespoons butter
14 ounces mixed mushrooms
1 shallot; chopped
2 tablespoons fresh thyme
1 cup chicken broth
3/4 cup marsala wine
3/4 cup heavy cream
For the Mashed Cauliflower
2 heads cauliflower florets
4 ounces cream cheese
4 tablespoons butter
salt and pepper
Directions
Sprinkle the chicken with salt and pepper. Coat with the flour. Heat the oil in a large skillet. When the oil is hot, sear the chicken on both sides until golden. Remove the chicken to a plate. Add the butter to the skillet. Add the mushrooms. Cook undisturbed for 5 - 7 minutes. Add the shallots and thyme. Sprinkle with salt and pepper.
Add the marsala wine and broth. Cook for 10 - 15 minutes. Add the cream. Cook for another 10 minutes until slightly thickened. Add the chicken back to the skillet. Heat for another 5 - 7 minutes until the chicken is cooked through.
Meanwhile, make the mashed cauliflower. Add the cauliflower to a large pot of salted water. Cook until tender, about 15 minutes. Drain. Add the cauliflower to the bowl of a food processor. Add the butter, cream cheese, salt, and pepper. Puree until smooth.
Serve chicken and mushrooms over top mashed cauliflower and drizzled with the marsala sauce. Top with fresh thyme.
