My 21 Day Fix Chicken Marsala is absolutely delicious and I cannot wait to make it again! The next time I make it, I will be adding more mushrooms, for sure! They were so good! I will also be looking for a Marsala Cooking wine that is a little lower in sodium – it could be worse and this is why I don’t have you add any additional salt, unless you want it, to taste. Fun Fact about my family: I hardly EVER use salt in my recipes and if I do, it is not a lot. WHY? Because my husband salts EVERYTHING. He used to be A LOT worse with the amount of salt he used and is getting a lot better now, but he still does…ahhhhh…back to the task at hand!
This dish tastes incredibly rich and was very flavorful. If you want to only use one pan you can absolutely do this – I cooked the mushrooms/sauce first and the transferred it to a bowl so I could brown the chicken. Next time, I will just brown the chicken while the mushrooms are simmering away – one more pan isn’t going to take long to clean!
I served the chicken marsala with some asparagus and a baked potato for Basili – he requested mashed potatoes next time. haha!
- 1 T coconut oil
- 8oz Baby Bella mushrooms, sliced
- 1/4 cup shallots, finely diced
- 3 cloves garlic, minced
- 3/4 cup Marsala Wine
- 1 lb chicken breast, thin cut
- 1/4 cup wheat flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 2 T almond milk
- 1 t wheat flour
- 1 T coconut oil
- 1/2 cup chicken broth
- Fresh Parsley, for garnish
- Cherry tomatoes, optional
- Sea Salt and Pepper, to taste
- In 12" skillet, heat coconut oil until melted. Saute mushrooms for 8-10 minutes.
- Add garlic, shallots & wine - let simmer gently until wine reduces (about 15 minutes), stir occasionally
- While simmering, combine chicken, 1/4 cup wheat flour. onion powder, garlic powder and oregano into a bowl or ziplock bag. Coat the chicken well, shake to remove excess.
- In a separate skillet, heat 1 T coconut oil and cook chicken until browned (a few minutes on each side)
- When chicken is cooked through, add mushrooms/sauce, almond milk and 1/2 cup chicken broth and let simmer. If using cherry tomatoes, let them simmer until soft.
- Serve with fresh parsley
- 1 Red, 1 Green, 1 tsp
- You will be discarding some of the flour mixture, so you will not be consuming the entire 1/4 cup of flour - this is about 1/2 yellow and then you would divide that by 4 and then it is even less than that, the point is, if you WANT to count it, go ahead, but I'm not going to.