Low-Carb Chicken Marsala

By Leite's Culinaria

Ingredients

1 (8-ounce) boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons (1 oz) butter-flavored coconut oil or unsalted butter
4 ounces white button mushrooms (sliced)
1 garlic clove (minced)
1/4 cup dry Marsala wine (or substitute 1/4 cup dry white wine plus 1 teaspoon brandy)
1/2 cup canned chicken broth or homemade chicken stock
2 1/4 teaspoons cornstarch dissolved in 2 1/4 teaspoons water
1 tablespoon minced fresh parsley

Prep Time15mins
Cook Time20mins
Servings2

Instructions

Slice the chicken breast horizontally into two even pieces. Using a meat tenderizer, pound each piece to a 1/4-inch (6-mm) thickness, if needed. Season lightly with salt and pepper.

In a 10-inch (25-cm) skillet over medium-high heat, warm the olive oil. Add the chicken and cook until well browned on one side, 3 to 5 minutes. Flip the chicken pieces over, reduce the heat to medium, and cook until the chicken is fully cooked, and has reached an internal temperature of 165°F (74°C), 3 to 5 minutes more. Transfer to a plate and keep warm.

In the same skillet over medium heat, melt 1 tablespoon of coconut oil or unsalted butter. Add the mushrooms and cook, stirring frequently, until softened, 5 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Pour in the Marsala and broth, scraping up any browned bits. Stir in the cornstarch slurry. Bring to a simmer and cook until the sauce thickens slightly, 3 to 5 minutes.

Remove the skillet from the heat and stir in the remaining 1 tablespoon of coconut oil or unsalted butter. Taste, and adjust the seasoning, if needed.

Return the chicken to the skillet along with any juices on the plate. Spoon the sauce over the chicken to warm it. Sprinkle with parsley and serve.