Easy Chicken Marsala
Ingredients
The chicken
-
2
large
boneless, skinless chicken breasts (6-9 ounces each) or 4 small chicken breasts (4 oz each)
The coating
-
½
cup
gluten-free flour or all-purpose flour
The cooking fat
-
2
tablespoons
olive oil
-
4
tablespoons
butter or ghee
The vegetables
-
8
ounces
sliced mushrooms (Cremini or any type)
-
4
cloves
garlic (mashed)
The sauce
-
1
cup
marsala wine
-
½
cup
coconut milk (thick part from the can)
The garnish
-
2
tablespoons
flat-leaf parsley (roughly chopped)
Instructions
- Slice mushrooms thinly and set aside.
- Slice the chicken breasts in half lengthwise and season with salt and pepper.
- Dip each chicken breast in flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Add chicken breasts and cook for about 5 minutes on each side until cooked through.
- Remove chicken from the pan and set aside.
- Add remaining butter, garlic, and mushrooms to the pan and cook until mushrooms soften.
- Pour in the marsala wine and bring to a simmer, reducing the liquid by half.
- Stir in the coconut milk and return the chicken to the skillet, covering with sauce.
- Cook for another 5 minutes until the sauce thickens, then season and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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