- 1 tablespoon vegetable oil
- 8 large mushrooms, sliced
- 2 shallots
- 1 clove garlic, minced
- 1 skinless, boneless chicken breast half, sliced into two thin halves
- salt and pepper to taste
- 1 cup Marsala wine, or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 head cauliflower
- 1 clove garlic, peeled
- 2 1/2 ounces garlic and herb cheese spread (such as Boursin®)
- Heat oil in a skillet over medium-high heat. Add mushrooms, shallots, and garlic. Cook and stir until mushrooms begin to soften, about 2 minutes. Push to the side of the skillet.
- Season chicken with salt and pepper. Place chicken halves into the skillet and brown, about 2 minutes per side. Scoop mushrooms, shallots, and garlic over the chicken. Slowly pour in Marsala wine. Add oregano and basil. Reduce heat to medium to medium-low and simmer until chicken is cooked through and wine is reduced by about half, 15 to 20 minutes. Stir occasionally.
- Bring a pot of salted water to a boil. Add the cauliflower and peeled garlic glove. Simmer until tender and a fork pushes through the cauliflower easily, 15 to 20 minutes. Drain. Place cauliflower and garlic into a large bowl. Mash with a fork. Stir in cheese. Season with salt and pepper to taste.
- Serve the chicken Marsala on top of the mashed cauliflower and you are ready to eat!