This is a delicious chicken dish that can be enjoyed over rice or gluten-free noodles. The flavors of carmelized mushrooms and a nice creamy finish are so satisfying. Marsala is called for here, but Madeira or dry Sherry will work equally well.

Serves 4

Low Carb Chicken Marsala

Name: Low Carb Chicken Marsala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 2.8 oz unsalted butter; 2 TB olive oil; 8.8 oz mushrooms, quartered; 4 cloves garlic, peeled and finely chopped; 2 TB ground arrowroot powder; Sea salt; Freshly ground black pepper; 4 large chicken breasts, skinless and deboned (we use Butcher Box meat); ¼ cup Marsala cooking wine or Madeira wine; 10 fl. oz chicken broth; 2 TB heavy cream; Handful parsley, finely chopped to garnish; Sea salt flakes, if needed

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Enjoy this creamy, tender classic Italian chicken dish that is ready in less than 45 minutes. Pair it with your favorite vegetables, salad, cauliflower "rice" or "mashed potatoes" to keep it low carb.

Ingredients

2.8 oz unsalted butter
2 TB olive oil
8.8 oz mushrooms, quartered
4 cloves garlic, peeled and finely chopped
2 TB ground arrowroot powder
Sea salt
Freshly ground black pepper
4 large chicken breasts, skinless and deboned (we use Butcher Box meat)
¼ cup Marsala cooking wine or Madeira wine
10 fl. oz chicken broth
2 TB heavy cream
Handful parsley, finely chopped to garnish
Sea salt flakes, if needed

Instructions

Have all your ingredients prepped and ready.
In a small bowl, combine the arrowroot powder with salt and pepper.
Slice the chicken breasts into very thin strips and dip into the arrowroot mixture. Mix well to coat and set aside.
Add half the butter and one tablespoon olive oil to a large, non-stick pan over moderate heat.
Add the mushrooms and garlic, cooking until the mushrooms start to caramelize. Stir continuously to prevent the garlic from burning. Pour them into a bowl and set them aside.
Wipe the pan clean and add the remaining butter and olive oil. Cook the chicken pieces over high heat, frying until they are golden on all sides.
Return the mushroom mixture to the pan of the chicken and add the Marsala. Cook until the Marsala evaporates, then pour in the chicken stock.
Reduce the heat and leave to simmer and thicken. (This simmering will also ensure the chicken cooks through safely.)
Just before serving, stir in the double cream. Season with salt flakes and freshly ground black pepper, and garnish with chopped parsley. Enjoy over rice or gluten-free noodles!

CLICK HERE to Pin this Recipe

More to Love:

Cream Cheese and Cranberry Pinwheel Bites

Easy Grain-Free Corn Dog Muffins

Healthy Low Carb Vegetable Chow Mein

Lactogenic Baked Oatmeal

Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.