First, I will never get a job as a food photographer. It is yummy, trust me. Chicken marsala is one of my very favorite things. But, let’s face it, it’s usually chicken dredged in flour, cooked in butter and oil, add more butter, heavy stock and more butter and wine and serve over some carby deliciously bad for you mashed potatoes. Yes. Yummy. But, you know me, I will figure out a way not to miss out on my favorites and make them taste just as good. So here it is….skinny chicken marsala.
As always, feel free to cut my recipe in half. We cook big here 🙂
1 3lb package of thawed raw chicken tenderloins
16 ounces of sliced fresh mushrooms (any work so get fancy or stay cheap like me)
1 cup almond flour + 2 tbs reserved for later step
3 crushed garlic cloves
3/4 cup marsala cooking wine. (Read labels! Not all are created equal)
3/4 cup organic chicken stock
2 tbs fresh parsley
Salt and pepper
3 tbs coconut oil
Preheat oven to 225. In large skillet, heat coconut oil. Dredge tenderloins in almond flour mixed with a generous addition of salt and pepper. Brown tenderloins in oil for roughly 3 minutes on each side until golden and transfer to a baking sheet to keep warm in oven. In pan that you cooked chicken, add garlic. Brown for 2 minutes on medium being sure not to burn. Add mushrooms and cook on medium for roughly five minutes. Add last 2 tbs of almond flour and thicken for 30 seconds. Add marsala and brother and parsley and cook for two minutes. Add chicken back in and coat in sauce. Cook for 5 minutes covered on medium. And you are done!
I personally like to pop a sweet potato in the microwave and then mash the crud out of it and serve the chicken on top. Low carb, full of flavor, stay on track kind of dinner!