Chicken De Provence w/ Mushrooms & Caramelized Onions

Chicken De Provence w/ Mushrooms & Caramelized Onions

(Egg and Corn Free)

1 1/2 lb (1 large or 2 medium heads), or 6-7 cups, cut up 4 cups water 4 Tbsp olive oil, divided, Tbsp + 2 Tbsp 2 Medium onion divided, 1 1/2 cups sliced + 1 1/2 cups thinly sliced 3 Cloves garlic 1/2 tsp Herbs de Provence 4-6 Boneless, skinless chicken breasts 1 lb crimini mushrooms, sliced 1 tsp sea salt 6 sprigs of rosemary, if desired

In a 4-qt pot, cook the cauliflower in the water 10 minutes covered, until very soft. Remove from heat. In a large skillet, cook the 1 1/2 cups sliced onion 2 Tbsp of oil on medium heat, covered for 5 minutes. Add the garlic and cook another 2-3 minutes until onion is limp. Into a blender, pour 3/4 cup of hot water from the cauliflower pot, along with 1/2 of the cauliflower and 1/2 of the onion-garlic mixture from skillet. Blend until smooth. Adding remaining cauliflower and the onion-garlic mixture, and blend again. Set skillet aside. Add salt and Herb de Provence, blend 20 seconds.

Butterfly or pound chicken breasts to 3/4 - 1” thickness. Lightly salt and pepper each breast and the remaining onion, in the same skillet with the drippings from the onion and garlic, add remaining 2 Tbsp of oil. Saute chicken with the additional 1 1/2 cups onion and mushrooms on medium-high heat to brown chicken and caramelize the onions. Cook chicken 4 minutes on each side. Turn heat to low, cover and cook another 4-6 minutes until chicken is done. Place a piece of chicken on each plate and pour sauce generously over each. Garnish with caramelized onions and mushrooms and topped with a sprig of rosemary.