Fit Food By Al: Chicken Marsala with Cauliflower Mashed Potatoes

You'll need:

2 chicken breasts

Instant potatoes (this is for time saving, if you boil potatoes for real mashed then boil your potatoes and drain)

1 package fresh whole or sliced mushrooms

2 tablespoons flour

1 can chicken broth

salt/pepper

Extra virgin olive oil

1 tablespoon of butter -or butter substitute

1/4 cup sherry wine

1/2 marsala wine

half a head of fresh cauliflower (cut up and freeze remaining cauliflower)

Directions:

Season your chicken with salt and pepper then dust lightly with flour(this creates a brown crust when cooked)

Add one tablespoon of extra virgin olive oil to pan

Place the chicken on medium/high heat (so it sizzles) make it brown on both
sides(about 3-5 minutes on each side)

Take out chicken set aside (it will still be very uncooked in the
center)

Add your mushrooms to your pan with one tablespoon of butter

Cook the mushrooms until they shrink and become tender then season to taste with salt and pepper.

Add the chicken back to pan…add 1/4 cup sherry wine and ½ cup Marsala wine and cover..let simmer for10-15 minutes until chicken is cooked all the way
through.

For Cauliflower mashed potatoes:

½ head fresh cauliflower

1 large baking potato OR packet of instant regular or garlic mashed potatoes

14oz can chicken broth

In a sauce pan add 14 ounce can of chicken broth and half the head of cleaned and roughly chopped cauliflower and bring to a boil cook for 15 minutes or until fork tender/soft enough to mashIf using a potato, dice and boil potato with cauliflower until for tender (cutting potato into smaller chunks with help potato cook faster)

Drain cauliflower(and potato) and set into a bowl, reserve
chicken broth for potato or instant mashed potatoes

Add hot broth to instant potatoes…(by hand or mixer)mix while adding broth until desired consistency(not pasty).

Press the cauliflower with a fork until it mostly smooth then add mashed potatoes. With a hand mixer on low start mix the potatoes and cauliflower.

*Optional tip-Add ¼ fat free sour cream while mixing

Add chicken broth slowly until potatoes are smooth and creamy. 

Milk can work as well to add a creamy consistency to potatoes. If you have neither sour cream or milk the recipe still works fine with just broth.