An easy-to-follow recipe of a classic Italian favorite.
Usually the meat in Chicken Marsala is pounded flat and floured. You don’t need the flour – although you can sprinkle a bit over the meat if you like, it’s not a big carb count and it will help in browning. Poundingthe meat out helps it cook more quickly or you can use chicken breast tenderloins, less expensive. You can also cut them up for ultra-fast cooking. Be sure to use dry Marsala wine, not sweet, for low-carb cooking.
Ingredients – makes 3 or 4 servings
1 lb. boneless skinless chicken breasts
1 small onion
1 cup mushroom slices
3 T (or so) olive oil
1/2 cup dry Marsala wine
2 tbsp minced Italian (flat leaf) parsley
Chicken broth or “Better than Bouillon”
If desired, pound chicken between two pieces of wax paper or plastic (use a wooden kitchen mallet or small heavy pot).
Season chicken with salt and pepper.
Heat oil in skillet and add chicken. Cook until done, remove, and cover with foil.
Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.
At this point, judge the amount of liquid for sauce for chicken. If you need more, add a bit of broth. Taste, and adjust seasonings. If it needs more salt, this is a good place to add a little Better Than Bouillon, if you have it, for the chicken flavor and salt.
Pour vegetables and sauce over chicken, and sprinkle with parsley
Nutritional information: 3 grams carbohydrate, 1 gram fiber, 36 grams protein, and 336 calories