Healthy!...Chicken Marsala with cauliflower mashed potatoes

I used:
2 chicken breasts
Instant potatoes (this is for time saving, if you boil potatoes for real mashed then boil your potatoes and drain)
1 package fresh whole or sliced mushrooms
2 tablespoons flour
1 can chicken broth
salt/pepper
Extra virgin olive oil
1 tablespoon of butter -or butter substitute
1/4 cup sherry wine
1/2 marsala wine
half a head of fresh cauliflower (cut up and freeze remaining cauliflower)

Season your chicken with salt and pepper then dust lightly with flour(this creates a brown crust when cooked)

Add one tablespoon of extra virgin olive oil to pan

Place the chicken on medium/high heat (so it sizzles) make it brown on both sides(about 3-5 minutes on each side)

Take out chicken set aside (it will still be very uncooked in the center)

Add your mushrooms to your pan with one tablespoon of butter …

Cook the mushrooms until they shrink and become tender then season to taste with salt and pepper.

Add the chicken back to pan…add 1/4 cup sherry wine and ½ cup Marsala wine and cover..let simmer for10-15 minutes until chicken is cooked all the way through.

For Cauliflower mashed potatoes:

½ head fresh cauliflower

1 large baking potato OR packet of instant regular or garlic mashed potatoes

14oz can chicken broth

In a sauce pan add 14ounce can of chicken broth and half the head of cleaned and roughly chopped cauliflower and bring to a boil cook for 15 minutes or until fork tender/soft enough to mash

If using a potato, dice and boil potato with cauliflower until for tender (cutting potato into smaller chunks with help potato cook faster)

Drain cauliflower(and potato) and set into a bowl, reserve chicken broth for potato or instant mashed potatoes

Add hot broth to instant potatoes…(by hand or mixer)mix while adding broth until desired consistency(not pasty).

Press the cauliflower with a fork until it mostly smooth then add mashed potatoes. With a hand mixer on low start mix the potatoes and cauliflower. *Optional tip-Add ¼ fat free sour cream while mixing…add chicken broth slowly until potatoes are smooth and creamy. mil can work as well to add a creamy consistency to potatoes. If you have neither sour cream or milk the recipe still works fine with just broth.