Rosemary Grilled Chicken & Mushroom Sauce with Garlic Mashed Cauliflower (GF)

ChxA comforting, delicious, easy-to-fix dinner that’s sure to please the meat-and-potatoes crowd.

This recipe is from our Gluten-Free & Easy Meal Plan!

Rosemary Grilled Chicken & Mushroom Sauce

Yield: 4 servings         
Active Time: 10 min.      
Total Time: 30 min.


  • 4 chicken thighs, w/ skin & bone
  • olive oil, for drizzling
  • dash of salt & black pepper
  • 4 stems fresh rosemary
  • 1 cup chicken broth*(GF)
  • 1 oz. dried porcini mushrooms
  • 2 tsp. olive oil
  • 4 slices bacon* (GF)
  • 2 garlic clove
  • 2 med. shallot
  • 1 tbsp. potato starch
  • 1 cup red wine, dry
  • 1 lb. baby portobello mushrooms

Mise en Place

Remove and chop the rosemary leaves from the stems. Chop the bacon. Skin and crush the garlic. Skin and chop the shallot. Thinly slice the portobello mushrooms.

Prepare the Dish

Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with black pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.

Place broth in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove broth from microwave. Add dried porcini to the dish and replace the cover. Steep porcinis in broth 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

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In a medium non-stick skillet, add olive oil, sauté bacon, crushed garlic and chopped shallot over medium heat for 3 minutes. Add sliced portobello mushrooms to the pan and season with salt & black pepper.

Sauté portobello mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved broth and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine. Slice chicken thighs, removing skin and bone and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.

Garlic Mashed Cauliflower

Yield: 4 servings              Active Time: 15 min.       Total Time: 21 min.


  • 1 med. head cauliflower
  • 1 tbsp. lite cream cheese
  • 2 tbsp. grated Parmesan cheese
  • 2 garlic cloves
  • salt & black Pepper, to taste
  • 4 tsp. butter

Mise en Place

Bring cream cheese to room temperature. Clean and cut cauliflower into small pieces. Skin and mince the garlic.

Prepare the Dish

Place rinsed cauliflower in a microwave-safe bowl. No additional water is needed! Cover the bowl with microwave safe plastic wrap, leaving one corner open to vent. Microwave on high for four minutes.

In a food processor (or with a good old fashioned potato masher), puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt & black pepper until almost smooth.

Serve hot with butter.

* Gluten-Free Brand Recommendations
Chicken Broth – Pacific Foods
Bacon- Applegate Farms

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