Week 10 – Chicken Marsala with Cauliflower rice
So today I have decided to give a recipe that I love….
Chicken Marsala with Cauliflower Rice.
Now it is very simple and a recipe for a quick weekday meal. So Enjoy and remember cooking is a free time for you to bring your inner out. 😊
Magic ingredients
SALT – PROTECTOR of everything we do in magic. You can use it for your grounding, blessings bags, purification bags, creating your sacred space for ritual work.
BLACK PEPPER – Can be used to banish negativity and protect from evil, wards off jealously.
MUSHROOMS – So you ask how does this become magical, well some believe if you eat certain types of mushrooms they can be used for hallucinogenic effects. They can also be considered an aphrodisiac in some foods if combined with oysters, and other things.
GARLIC – PROTECTION… Garlic is a very big deal when you are wanting to protect. Get a rope of it and place in front of the entry to the door and bam warding off evil and negativity.
SHALLOTS – So this is actually associated with Mars, and they can be used for protection, purification, healing. Some have placed an onion cut in half under the sink to absorb any toxic energy that dwells in the house. This would have to be monitored to make sure you don’t get bugs.
THYME – So this is one of my favorites. I use this in my cleansing tools, you can make a cleansing stick with them to bring positive energy and luck, they can be used to fight off negative energy and I have another bond with it because it is associated with the planet Venus.
Ingredients
2 pounds of boneless skinless chicken breast
3 tablespoons all-purpose flour
Salt
Black pepper
3 tablespoons butter
1 – 2 packages of mushrooms (if you love mushrooms do more)
3 tablespoons chopped shallots (about 1 medium shallot)
2 cloves garlic minced (if you are like me get the jar kind already minced – about 1 / 2 tablespoons garlic)
2/3 cup chicken broth (this you will have to adjust as you cook)
2/3 cup dry marsala wine (you can use more just watch how much you use)
2/3 cup heavy cream
2 teaspoons fresh thyme
2 tablespoons fresh Italian parsley (this is for decoration)
2 bags of frozen cauliflower rice (any kind will be fine)
Instructions:
1. Let’s get our candles out. I use a white one or a purple lilac one while I am cooking. The lilac one is because it reminds me of my nanny who loved to cook. Turn up that music and let’s cook.
2. Now you need to start to prepare all the ingredients – shallots, mushrooms if they are not pre-cut, garlic, herbs, and chicken.
3. Now with the chicken if you have a fat little piece of chicken you are going to want to beat it down a little. Get that frustration out today. You do not want a big piece of chicken because this will take longer to cook and let’s be honest if we are cooking this for the week we just want to eat.
4. You are going to put the flour, ¾ teaspoon salt, ¼ teaspoon pepper in a Ziplock bag and add the chicken and shake it like no one is watching you. Remember you are putting that love into this so make sure you are shaking to coat that chicken with all that good intention and great vibes.
5. Let’s start the oil and 2 tablespoons of butter next in a large enough skillet to hold the chicken. Shake off any of that extra flour from the previous stem and lay that chicken down and you want to get it golden brown but not completely cooked all the way. About 5-6 minutes this might take a little longer depending on the size of the chicken. Once you have done this take it out of the pan and move it to a plate for a bit.
6. Put the rest of the butter in that same pan and get all that browning goodness in the bottom of the pan I use a wooden spoon for this process just, because let’s be honest that is where the good love and power you had just shake into that chicken is at. Now don’t forget stir clockwise don’t want anyone getting sick.
7. Add the mushrooms now and stirring clockwise until the mushrooms begin to brown maybe about 3 to 4 minutes, add the garlic, shallots, ¼ teaspoon of salt cook for another maybe 2 minutes
8. Add the broth, marsala wine, heavy cream, thyme, ¼ teaspoon salt and 1/8 teaspoon of pepper. Using that same wooden spoon get those good stuff from the bottom and bring that liquid to a boil. (Now this is where I said you might have to add a little more liquid if it looks too thick because sometimes it can get that way.) It will take 10 – 15 minutes to reduce by about half getting a little darker in the color then what it starts out as.
9. Now let’s add the chicken and any beautiful juices that came out of the chicken while it was sitting on the side just chilling.
10. Cook this dish a little longer. You want to reduce the heat down to a low and let it slow cook. If you need to add a little more wine, a little more broth, a little more cream or butter do it. But remember you want to have a little bit thicker sauce but not too thick because you want some sauce over your cauliflower rice. Cause really it is delicious.
11. Let’s discuss this cauliflower rice. Simply if you have gotten the steam in the bag kind. Stick that bad boy in the microwave and you are done.
12. Now the way I prepare this is I put a good amount of the cauliflower rice on my plate and then take all that chicken and mushroom goodness and place it over the cauliflower rice and give myself some of that broth and BAM… you have created a magic meal.