Clean Chicken Marsala
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).
Lean chicken breast
(any kind you like)
Salt and pepper
Lay sliced chicken on a flat surface. Preheat non-stick pan on medium heat.
Season with salt and pepper and dust lightly with coconut flour
Coat pan with olive oil spray, or add 1 tsp of olive oil to the pan.
Place chicken on oiled pan.
Cook 3 minutes per side. Transfer chicken to a plate while you build the sauce.
Add remaining oil to pan and add mushrooms.
Saute for 3-5 minutes.
Deglaze pan with marsala wine.
Cook until liquid is almost gone, then add chicken stock.
Reduce for about 3 minutes.
Add chicken and any juices that are on the plate back to the pan and allow to reduce further until sauce reaches desired thickness.