Low-carb Chicken Marsala

This is a super easy, and a little time consuming because of the steps to cook each item, but, it is well worth it!

Chicken Marsala - low carb

 Just 11 carbs per serving including the pasta.

Chicken Marsala – 4 servings

Ingredients

1/4 cup Adkins baking mix or almond flour (or regular flour if you are not on low carb) – 5 carbs

1 tsp Mrs. Dash – 0 carbs

½ tsp Oregano – 0 carbs

2 large boneless, skinless chicken breasts – 0 carbs

4 large green onions, sliced thick – 8 carbs

2 tablespoon olive oil – 0 carbs

4 tablespoons butter – 0 carbs

3 cups mushrooms, sliced thick – 6 carbs

3/4 cup Marsala Wine – 5 carbs

1 cup chicken broth – 0 carbs

Chopped parsley, for garnish – 0 carbs

2 cups of Dreamfields penne pasta – 20 carbs

Total carbs – 44 

Serves 4 

Carbs per serving – 11

Directions

In a large non-stick frying pan, place 1 T olive oil over medium heat. When the oil is hot, add the chopped onions and cook until onions start to brown. Remove onions to a large plate/bowl.

While onions are cooking, cut each chicken breast in half and then pound it thin – to about ¼ inch. On a plate or bowl, mix the flour Mrs. Dash, and oregano; stir with a fork to combine thoroughly. Toss the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

To the same skillet, heat the other tablespoon of oil on med-high and when it’s hot, add 1 T of butter. As soon as it’s melted, put the chicken in and cook for at least 3 minutes on each side – only turn once – until browned on each side. Move the chicken to the plate/bowl with the onions (chicken will not be cooked through).

Put the water on to boil for the pasta, salting the water.

Add 1 tablespoon of butter to the same skillet, keeping it on med-high, and add the mushrooms. Place lid on pan, turning mushrooms as they brown and all of their liquid is cooked off - about 10 minutes. 

Remove the lid and add Marsala wine and bring to a boil. Cook for about 3 minutes, wine will have reduced by half, then add chicken broth and cook for another 3 minutes. Turn down to medium and add chicken and onions back into the pan and cook for another 5 to 6 minutes. (Chicken is done when it is firm to the touch, it doesn’t take long if you pounded your chicken thin.) Add in the last 2 T of butter.

Serve over Dreamfields pasta – penne, linguine, rotini, or your favorite. Make sure to cook the pasta per box instructions, not any longer. Garnish with some chopped fresh parsley or chives.

You could also use chicken tenderloins but just make sure they are uniform in size so they cook in the same amount of time.

 Mushrooms in the skillet - looks like a lot but they cook down to a third of the original volume.

Chicken is cooked until almost done since it will be added back into the sauce for additional cooking.