Chicken Marsala with Cauliflower Mashed (KETO)

1. Pre-heat the oven to 350ºF. Place the cauliflower mash into the medium pot. Place on medium-low heat with a lid. Cook for 8-10 minutes, stirring occasionally until the mixture is hot. Add salt and pepper as desired. Remove from heat and hold with the lid on until plating.

2. Wash or wipe the mushrooms clean with a paper towel. Slice the mushrooms (you can use the stems) and reserve for step 4. Remove the chicken breast from the package, pat dry and season with salt and pepper. Optional: dust with gluten-free flour if available.

3. Place the sauté pan over medium-high heat with 3-4 teaspoons of oil and preheat for 2-3 minutes. Gently place the chicken breasts in the pan and cook each side for 3 minutes to brown. Remove to the sheet pan and place in the oven for 4-6 minutes, or until the chicken is cooked through. It is recommended to cook chicken to an internal temperature of 165ºF.

4. Return the same pan to a medium heat burner with 2 teaspoons of oil. Heat for 1-2 minutes then add sliced mushrooms. Sauté for 3-4 minutes to slightly brown and soften then stir in the spinach and cook until wilted.

5. Now add the creamy chicken pan sauce and bring to a gentle boil. Cut the garlic butter into 3-4 pieces then stir in until just melted. Add salt and pepper as desired. Please turn off all heating elements.

6. To plate your meal, start by dividing the cauliflower mash between two plates. Place a chicken breast on the side then spoon on the creamy mushroom and spinach pan sauce. Bon Appetit!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.