Thursday, March 22, 2018

Rosemary Chicken with Bacon and Cauliflower Mash

This delicious dinner comes together in 30 minutes or less. 

Rosemary Chicken with Bacon and Cauliflower Mash
print this recipe

1 lb chicken breast, cut into 1 inch pieces
3 strips of bacon, cut into 1/2 inch strips
1 tablespoon olive oil
1 small onion, diced
3 cloves of garlic
8 oz baby bella mushrooms, sliced
2 tablespoons corn starch
2 cups chicken broth
1/4 cup  half and half
1 head of cauliflower, cut into 2 inch pieces
2 tablespoons cream cheese
2-3 tablespoons salted butter
1/4 cup milk
salt and pepper to taste

In a large skillet over medium heat cook the bacon 2-3 minutes until some fat has started to render. Add the chicken and cook until browned. 

Remove the chicken & bacon from the pan and set aside.

Add the olive oil and onions to the skillet. Cook until the onions are soft, then add the mushrooms and cook until browned. Add the garlic and stir for one minute, or until garlic is lightly golden. 

Add the chicken broth and bring to a simmer. 

Mix the cornstarch and half and half in a small bowl, then add to the pot and stir until thickened. Stir in the rosemary, salt and pepper. 

Meanwhile bring a stockpot of water to a boil. Add the cauliflower and cook for 12-15 minutes, or until soft. Drain and place in a food processor with the butter. Puree until smooth, then add the cream cheese. Pour in just enough milk until smooth and combined. Salt to taste.

Serve the cauliflower mash topped with the chicken and sauce. Enjoy!

No comments:

Post a Comment