Clean Chicken Marsala (Low fat, low carb, GF)

What would you say if I told you it’s relatively easy to clean up classic chicken marsala to fit a low fat, low carb, and/or gluten free lifestyle?

Well, it is!

By substituting coconut flour for plain all-purpose flour, you avoid all those high glycemic carbs that take your blood sugar through peaks and troughs. It also increases the fiber and protein content in the dish. There are also a couple of spots where you can cut the fat.

I created a video making this dish, and, if you’d like to make the classic, non-cleaned-up version, I tell you how as well. View the video below, or find it here.

If you like this recipe and would like to contribute to future recipe development, visit my Paypal link.

Clean Chicken Marsala

Print Recipe

An Italian restaurant classic modified for any healthy eating plan. This recipe is low fat, low carb, and gluten free! (If you skip the pasta, that is).

• CourseMain Dish
• CuisineItalian

Servings	Prep Time
1 person	5 minutes

Cook Time

20 minutes

Servings Prep Time 1 person 5 minutes

Cook Time 20 minutes

Clean Chicken Marsala Print Recipe An Italian restaurant classic modified for any healthy eating plan. This recipe is low fat, low carb, and gluten free! (If you skip the pasta, that is). CourseMain Dish CuisineItalian Servings Prep Time 1 person 5 minutes Cook Time 20 minutes Servings Prep Time 1 person 5 minutes Cook Time 20 minutes

Ingredients

• 4-6 oz Lean chicken breast (sliced thin)
• 1 cup sliced mushrooms (any kind you like)
• 1/4 cup marsala wine
• 1 cup chicken stock
• 1 tbsp olive oil
• 1-2 tbsp coconut flour
• 1 tbsp chopped parsley
• Salt and pepper (to taste)

Instructions

1. Lay sliced chicken on a flat surface. Preheat non-stick pan on medium heat.
2. Season with salt and pepper and dust lightly with coconut flour

   
3. Coat pan with olive oil spray, or add 1 tsp of olive oil to the pan.
4. Place chicken on oiled pan.

   
5. Cook 3 minutes per side. Transfer chicken to a plate while you build the sauce.

   
6. Add remaining oil to pan and add mushrooms.

   
7. Saute for 3-5 minutes.

   
8. Deglaze pan with marsala wine.

   
9. Cook until liquid is almost gone, then add chicken stock.

   
10. Reduce for about 3 minutes.

    
11. Add chicken and any juices that are on the plate back to the pan and allow to reduce further until sauce reaches desired thickness.

    

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