Chicken Marsala with Roasted Cauliflower
This is a recipe that I kind of made up as I went along. Using Marsala wine give the dish a subtle sweetness and the roasted cauli is my new favorite go to veggie. The chicken part cooks up fairly quickly so start of with the cauliflower. I used a whole head broken up into flowerettes, a can of chickpeas, about a half a cup of sliced almonds and a few cloves of chopped garlic. I put them all into a large ziplock bag and added a little olive oil, some turmeric, smoked paprika and salt . Then sealed the bag and gave it a good toss to coat the veggies with the oil and spices. Spread everything out on a roasting pan a place it in a 450F oven for 20 minutes.
While the cauli was roasting I whipped up the chicken.
Started by browning the chicken in a large skillet. No more then a couple of minutes per side.
Mince up one shallot
After the chicken is browned move it to the side of the skillet.
Lower the heat a bit add in some butter and let it melt
Then add the shallot and cook until transparent. (A couple of minutes)
Add in some sliced mushrooms and cook for a few more minutes.
Then add the wine and some chicken stock and let it cook down for a few more minutes.
Remove the cauli from the oven.
Plate it up
Enjoy
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Enjoy!
Roger