Chicken Marsala
Chicken breasts simmered in a rich Marsala wine and mushroom cream sauce - 49g of protein per serving.
49g protein / serving
40 min
Serves 4
Recipe from YouTube by The Broken Science Initiative
Ingredients
- chicken breasts4 x 6 oz (680 g)
- thyme1 tsp
- parsleyto garnish
- salt and pepperto taste
- almond flour1/2 cup (60 g)
- Parmesan cheese1/2 cup (50 g)
- butter5 tbsp (75 g)
- mushrooms2 cups (150 g)
- garlic2 cloves
- Marsala wine1 cup
- chicken broth1 cup
- heavy cream1/2 cup
Method
Pat the chicken dry, season with salt and pepper, and dredge lightly in almond flour mixed with Parmesan.
Heat the butter in a large skillet over medium-high and cook the chicken 4-5 minutes per side until golden and cooked through (165F). Remove and set aside.
In the same skillet, saute the mushrooms 5-6 minutes until browned; stir in the garlic and cook 1 minute.
Pour in the Marsala wine, scraping up the browned bits; simmer 2-3 minutes.
Add the chicken broth, thyme and heavy cream; cook 5-7 minutes until the sauce reduces and thickens slightly.
Return the chicken to the skillet, spoon sauce over the top, and simmer 2-3 minutes to warm through. Garnish with parsley and extra Parmesan.