One of my favorite dinners to make is on Sunday night. Growing up, Sunday was the day that we had family time and spent most of the day cooking and just hanging out. As I’ve grown up its become a time where family or friends come over and I whip up something delicious. As of late life has been slightly hectic so Sunday dinner has turned into a relaxing evening with my sister and I.
I usually want something comforting and hearty, but of course on the healthy side. This dish is the perfect marriage between satisfying those meat & potatoes needs without putting all the carbs into your body. The flavor profile with the mushrooms and cauliflower, the garlic and sage; it really makes for a lovely dinner recipe.
CHICKEN AND SAGE MUSHROOMS OVER CAULIFLOWER PUREE
inspired sorta by Real Simple
1 head of Cauliflower, chopped
10 oz sliced mushrooms (I used baby bellas)
1 tbsp fresh chopped sage
1 clove of garlic, chopped
1 tbsp chopped parsley
Put cauliflower in a pot with some water to boil. Boil about 20 minutes or until tender.
In the meantime, in a skillet, cook 2 pieces of bacon. Remove from pan and allow to cool once cripsy, chop then set aside. Season chicken with salt, pepper and garlic powder to taste. In the same skillet, cook the chicken until done (about 5-6 mins per side).
Remove chicken from pan and turn off heat. Reserve that pan to cook the mushrooms in, but make the cauliflower puree. Drain the cauliflower and put in the food processor with salt and garlic powder. How much? It depends on your palette. I use a good amount of both (maybe 1/2 tsp? start there then taste it add more if necessary). Puree until smooth.
Next make the mushrooms, turn the heat back on to medium and throw the mushrooms in the pan. Cook about 5 minutes or until almost cooked through. Add sage, garlic, salt and pepper and cook for another minute or two. Add in bacon, toss and turn off heat.