Chicken With Mustard Mascarpone Marsala Sauce (No Flour)
Giada's fantastic recipe over on Foodnetwork.com has no nutrition info unfortunately, and I wanted to have this in my "Plan to Eat" menu, so bringing it over here again. Also, since I am trying to do more and more complete meals in the preparation, I have added a side dish to this as well, and left out the Fettuccini because we are doing lower carbs. One of the beautiful things about this original before I doctored it, is that it doesn't require you to dredge the chicken in flour. She obviously has some great videos for the preparation on the original site. https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096 Be sure in your preparations you always use fresh ingredients, such as the parsley. I tend to leave out the ingredient level descriptions on the original sites as they don't give you proper nutritional values, which is why I reproduce so many recipes here. https://www.plantoeat.com/ref/da49b1fdd7
INGREDIENTS
Nutrition- chicken marsala
- 1 1⁄2
- 3⁄4cup onion
- 1
- 1
- 2tablespoons garlic
- 2tablespoons parsley
- 5
- 2tablespoons olive oil
- 1cup dry marsala wine
- 2tablespoons Dijon mustard
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
-
- 1large cauliflower head
- 1⁄4teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄2cup instant potato flakes
- 1tablespoon butter
- 1⁄2cup milk
-
- 10stalks asparagus
- 1teaspoon olive oil
DIRECTIONS
- Directions.
- Preheat oven to 400.
- Cut up the cauliflower and asparagus into bite sized pieces. Toss separately with the teaspoon of olive oil, salt and pepper, put cauliflower only on a sheet pan separated,do not mix the two vegetables. Roast ONLY the cauliflower for about 20 minutes.
- Put roasted cauliflower in a food processor and rice to a fine texture, remember you are going for a mashed potato texture here.
- Heat water, margarine, and salt to a large saucepan until boiling, then add the roasted cauliflower.
- Stir in milk and flakes, stirring until desired consistency do not whip.
- Once the mashed cauliflower is done, set it aside with lid on the pot until ready to serve.
- On the same sheet pan as the cauliflower, put the asparagus into the oven for it's 20 minute cook time. This will cook while you prepare the Marsala Recipe below.
- https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce-recipe-1944096#lightbox-recipe-video.
- Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
- While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.
- Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
- Add the wine and simmer until it is reduced by half, about 4 minutes.
- Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices.
- This should finish about the same time as your roasted asparagus, but prior to the final 2 minutes on the chicken, turn on the burner and warm up the mashed cauliflower, and add a few pinches of the fresh parsley.
- Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.
- Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
- Serve all ingredients together.
- Pairs well with Chardonnay.