This is one of my favorite comfort-food dishes. Creamy, umami, and enough veggies to keep the guilt away. I’m not, typically, a big fan of boneless, skinless, chicken breasts…but this is the kind of recipe that’s the exception to the rule!
Chicken Georgia with Garlic Mashed Cauliflower & Green Salad
Chicken Georgia (4a)
Active Time: 5 min. Total Time: 35 min.
- 4 chicken breasts, skinless, boneless
- 4 tsp. butter
- 1 cup mushrooms, sliced
- 2 pinch ea. salt & black pepper
- 2 tbsp. minced shallots
- 4 tsp. flour
- 2 oz. grated mozzarella cheese
- 1 pre-bagged salad
Toss the salad with dressing, and set aside.
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Remove vegetables with slotted spoon.
Dust chicken with flour and add to the pan. Cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Return the veggie mixture to the pan with drippings, add a teaspoon or two of hot water, and whisk to create your pan sauce.
Let stand 5 minutes before serving or just until the cheese has melted, top with mushroom sauce.
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Garlic Mashed Cauliflower (4b)
Active Time: 15 min. Total Time: 21 min.
- 1 medium head cauliflower
- 3 tsp. cream cheese, softened
- 6 tsp. grated Parmesan cheese
- 1/2 tsp. minced garlic
- 2 dash ea. salt & black pepper
- 3 tsp. butter
Clean and cut cauliflower into small pieces.
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, and pepper until almost smooth.
Serve hot with pats of butter (opt.)
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