Chicken Scamp-ish
Ingredients:
1lb boneless skinless chicken breast
1 cup diced red, yellow or orange bell peppers
1.5 cups diced fresh mushrooms
1 cup diced zucchini
4-5 cloves minced garlic
2 tbs extra virgin olive oil
2 tbs butter
2-3 tbs lemon juice
2 tbs chicken broth
salt and pepper to taste
dash of cayenne pepper
2 tbs chopped fresh parsley
3/4 tsp Italian seasoning
Directions:
In a large non-stick skillet, with a tiny amount of EVOO, saute peppers, mushrooms and zucchini until crisp tender. Then set aside in bowl.
In same pan add EVOO and heat to medium heat. Once the pan and oil are hot, add chicken and saute quickly, stirring frequently and cook for a few minutes, just until chicken turns white and is cooked (do not overcook). Remove chicken and place in a bowl.
Add 1 tbs of butter to the pan and the minced garlic, cooking on medium heat until garlic is almost tender. Add additional butter to pan with the cooked garlic along with the Italian seasoning. Add the lemon juice and chicken broth. Simmer lightly for a couple minutes, stirring constantly. Season with salt, pepper and cayenne; stir in the fresh parsley and cook about one minute. Add the cooked chicken with their juices back into the skillet along with the cooked peppers, mushrooms and zucchini. Toss until everything is combined and heated through.
Serve Chicken Scamp-ish over a couple large dollops of Rich and Thick Parmesan Cauliflower Mash. If desired. sprinkle with Parmesan cheese.
Rich and Thick Parmesan Cauliflower Mash
Ingredients:
1 medium head of cauliflower, broken into 1-inch florets
1 cup chicken broth
4 oz cream cheese
4 tbs heavy cream
4 tbs Parmesan cheese
salt and pepper to taste
Directions:
In a medium saucepan, place cauliflower and chicken broth. Bring to a boil and cover. Reduce heat to low-medium and simmer until cauliflower is very soft and tender and chicken broth has completely cooked into the cauliflower (about 20-30 minutes). Make sure there is no liquid left at all int he bottom of the pan (remove the cover, if necessary and cook until any remaining liquid is gone and the cauliflower is no longer wet looking).
Remove pan from heat; add cream cheese and heavy cream. Using and immersion blender or regular blender, blend or puree the cauliflower until the cream cheese and cream are fully incorporated and the mixture is smooth. Add the Parmesan cheese and the salt and pepper to taste. Blend another minute. Add additional cream to think out or cream cheese to thicken in necessary. The cauliflower mash should be thick and not runny.
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