Chicken Marsala
Low Carb Menu #6 – Liver Shrinking Diet
Usually the meat in Chicken Marsala is pounded flat’ it helps cook more quickly. You can sprinkle a bit of flour over the meat if you like, it will help in browning (not too thick to watch the carb count.) I often use chicken breast tenderloins and cut them up for ultra-fast cooking. Be sure to use dry Marsala wine, not sweet, for low-carb cooking.
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Prep Time: 20 minutes
Ingredients:
* 1 lb. boneless skinless chicken breasts
* 1 small onion
* 1 cup mushroom slices
* 3 tbs. olive oil
* 1/2 cup dry Marsala wine
* 2 tbs. minced Italian (flat leaf) parsley
* Chicken broth or Better than Bouillon
Preparation:
1. Pound chicken between two pieces of wax paper or plastic, then season chicken with salt and pepper.
2. Heat oil in skillet and add chicken. Cook until done, remove, and cover with foil.
3. Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.
4. 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 then Bouillon, if you have it, for the chicken flavor and salt.
5. Pour vegetables and sauce over chicken, and sprinkle with parsley.
Nutritional Information: This can make 3 or 4 servings. For 3 servings each has 3 grams effective carbohydrate plus one gram fiber, 36 grams protein, and 336 calories.
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