Light Chicken Marsala with Mashed Cauliflower
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My original recipe for Chicken Marsala calls for either heavy whipping cream or plenty of butter, to thicken and enrich the sauce.
Since I have discovered Light Coconut Milk, I’m trying to find ways to use it as a substitute. It’s very healthy and low in calories, too!
Give this recipe a try! I honestly swear I could not tell the difference, when using Light Coconut Milk, instead of whipping cream or butter.
It turns out that I lucked out with boiling my coconut milk. According to the very smart people at Our Every Day Life.com, coconut milk tends to curdle if cooked at too high a heat. They advise cooking without a lid (which I did); whisking constantly (which I also did) and at a lower temperature (which I didn’t). I guess my constant whisking saved the day. You can also add a bit of cornstarch to the coconut milk before adding to the sauce. The cornstarch will help it not to curdle, too. If you’d like more information, click here.
Light Chicken Marsala
This serves two, so adjust accordingly. My two chicken breasts were huge, so we had plenty of leftovers.
Two chicken breasts
1/3 cup flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Extra Virgin Olive Oil
1 1/4 cups Marsala
3/4 cup Light (or full fat) Coconut Milk
Sliced Green Onions
Heat a large skillet over medium high.
Preheat your oven to 200° and put a pie plate in there.
Placing your palm firmly down on the chicken breast, slice in half horizontally, using a sawing motion. Bend down so the chicken is at eye level, and it will be easier to see where your knife is going.
It’s really important to have good knives and to sharpen them often (I do this daily). I highly recommend investing in this Wusthof Santoku 7 inch Knife and Sharpener that’s available on Amazon. If you ever have a problem with one of your knives, Wusthof will send you a new one, without any hassle! I also have 4 or 5 others from them and love them all.
Cover chicken with plastic wrap and pound until 1/4 inch thick.
I actually did use chicken breasts, although it looks like tenders. After slicing in half horizontally, I cut out anything that’s white. I’m weird that way, yeah.
Pat chicken dry.
In a pie plate, combine 1/3 cup all purpose flour, 1/2 teaspoon of Kosher Salt and 1/4 teaspoon freshly ground black pepper.
Press chicken down into the flour, and then tap to shake off excess.
Add about 2 Tablespoons of Extra Virgin Olive Oil to your hot skillet. Add chicken to pan, (but don’t overcrowd!) You will probably have to do several batches.
After a minute or so, flip your chicken. Continue to cook for another minute or two, or until the chicken feels firm when you press down on it with your spatula.
Remove the cooked chicken to the pie plate in the oven. Add a bit more olive oil, heat, and continue with your second batch.
When all of the chicken is in the oven, deglaze the pan by adding the Marsala, all at once. After a minute of bubbling away, add the coconut milk and whisk like crazy. The sauce should be boiling and reducing.
When the sauce is the consistency you like, return the chicken plus juices back into the sauce.
Sprinkle with sliced green onions and serve. Tonight I’m trying this on mashed cauliflower.
There was a time, years ago, when I would make mashed cauliflower on a regular basis. My youngest and I loved it, and I liked having a healthy alternative to potatoes.
Although he never complains about anything I make, Bill wasn’t really sold; I could tell. I’m trying again tonight, and I’m not telling him it’s cauliflower – unless he guesses.
Back then, though, I used fat free milk with it. So, although the texture was pretty good, it definitely lacked a creaminess.
When using coconut milk, it’s important that you stir the solids on top into the milk. If you try and do this in the can, you’re going to have a big mess on your hands.
Open the can (wash the lid first – just imagine how many hands have been touching that can!) and pour into a bowl or measuring cup (a 2 cup should do it). With all that extra space, you can whisk it more easily and you won’t lose half the coconut milk over the sides.
Cauliflower florets (one head) (I’m just using 16 ounces frozen for the two of us. This gave me just two cups of mashed cauliflower.) If I were to make this again, I’d definitely go for fresh.
½ teaspoon fresh garlic, chopped, or baked
1/4 to ½ teaspoon dried thyme
Freshly Ground Black Pepper
Coconut Milk (light or full fat)
Finely chopped chives
In a sauce pan, add Cauliflower florets to boiling, salted water. Reduce to medium high.
Add 1/2 teaspoon chopped garlic.
Cook cauliflower until fork tender.
Drain really well in a colander; otherwise, it will be runny. Transfer to a food processor.
Process until smooth and then sprinkle in the dried thyme. Gradually add enough coconut milk until you get the consistency you like; it won’t take much. Start with a couple of teaspoons. Remember, you can always add more, but you can’t take liquid away. Taste and add salt and pepper.
I didn’t have any fresh heads of garlic, or else I would have baked it. Baking garlic brings out its sweetness and eliminates its pungency.
To bake a head of garlic, cut off the entire top. Wrap loosely in foil (making a loose pocket), drizzle with extra virgin olive oil, and bake in a 400° oven for about 30 to 35 minutes, or until garlic cloves are soft and squishy. Cool, and then remove about 3 cloves. Squeeze them from the bottom and the cooked garlic will pop right out. Add this to the hot cauliflower in the food processor.
I cannot tell a lie. Bill wasn’t thrilled, but he didn’t say so. I could tell by the fact that he ate everything but the cauliflower! Guess next time I’ll reach for a couple of potatoes!
I hope you enjoy!
Cheers – Vicky