Low Carb Chicken Marsala Recipe
This low carb chicken marsala recipe is tasty, good for you, and takes about a half hour to cook.
Ingredients:
1 boneless chicken breast, about 3/4 pound
2 Tbsp peanut oil
salt
pepper
2 Tbsp olive oil
1 onion
salt
pepper
10 baby bella mushrooms
5 cloves garlic
handful peapods (optional)
1/4 cup chardonnay
1/2 cup water
1 Tbsp flour
1/2 cup heavy cream
4oz marsala
10 basil leaves
Dice the chicken breast into large, bite-sized pieces. Put it into a saute pan or large chef's pan with the salt and pepper. Sear the chicken on all sides. Put it aside into a bowl for now.
Put the olive oil into the pan. Slice the onion into skinny strips. Brown it.
Cut the mushrooms into slices and add them in. Stir them around until they're mostly cooked. Now crush and chop the garlic and add those in. Next add in the peapods if you wish.
Add in the chardonnay and deglaze the pan. Deglazing means you are getting any of the remaining food bits up off the pan. So you're stirring the wine around and getting the food back up off the pain. When that is done, add in the water, then mix the flour in slowly.
Push the veggies to the side of the pan to make space for the chicken.
Add the chicken back in with the cream and marsala. Sprinkle the basil on top. Simmer on low for 20 minutes.
Test out one of the thicker pieces of chicken by cutting through its center to make sure it's cooked thoroughly.
If you wish, add 1/8th cup diced tomato at the very end for color and flavor.
Serve and enjoy!
This is a delicious recipe that you can serve over chopped cauliflower or just on its own. I like it with a side of brussels sprouts.
In terms of carbs, the half cup of heavy cream has 3.3g of carbs. The onion has about 10g carbs. The garlic's another 5g or so. So figure about 20g total for the entire dish, which serves about three. Depending on how much or little you eat, that'll be the carbs that you end up ingesting.
Let us know what you think of the recipe and if you end up making any modifications to it!
Lisa Shea's Library of Low Carb Books
Ingredients:
1 boneless chicken breast, about 3/4 pound
2 Tbsp peanut oil
salt
pepper
2 Tbsp olive oil
1 onion
salt
pepper
10 baby bella mushrooms
5 cloves garlic
handful peapods (optional)
1/4 cup chardonnay
1/2 cup water
1 Tbsp flour
1/2 cup heavy cream
4oz marsala
10 basil leaves
Dice the chicken breast into large, bite-sized pieces. Put it into a saute pan or large chef's pan with the salt and pepper. Sear the chicken on all sides. Put it aside into a bowl for now.
Put the olive oil into the pan. Slice the onion into skinny strips. Brown it.
Cut the mushrooms into slices and add them in. Stir them around until they're mostly cooked. Now crush and chop the garlic and add those in. Next add in the peapods if you wish.
Add in the chardonnay and deglaze the pan. Deglazing means you are getting any of the remaining food bits up off the pan. So you're stirring the wine around and getting the food back up off the pain. When that is done, add in the water, then mix the flour in slowly.
Push the veggies to the side of the pan to make space for the chicken.
Add the chicken back in with the cream and marsala. Sprinkle the basil on top. Simmer on low for 20 minutes.
Test out one of the thicker pieces of chicken by cutting through its center to make sure it's cooked thoroughly.
If you wish, add 1/8th cup diced tomato at the very end for color and flavor.
Serve and enjoy!
This is a delicious recipe that you can serve over chopped cauliflower or just on its own. I like it with a side of brussels sprouts.
In terms of carbs, the half cup of heavy cream has 3.3g of carbs. The onion has about 10g carbs. The garlic's another 5g or so. So figure about 20g total for the entire dish, which serves about three. Depending on how much or little you eat, that'll be the carbs that you end up ingesting.
Let us know what you think of the recipe and if you end up making any modifications to it!
Lisa Shea's Library of Low Carb Books
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