Chicken Marsala

Serves #
Serves 2; Carbohydrates - 5 grams per serving

Notes from the Chef

My sister HATED mushrooms. Somehow, later in life this became her favorite dish. So much for hating a food.

Ingredients

• 2- skinless boneless chicken breasts
• 2-TBSP. flour (whole is great here)
• Salt and pepper to taste( and your doctor’s suggestion)
• 4 -TBSP. Parmesan cheese
• 2- TBSP. neutral oil
• 1- TBSP. minced shallots or scallions
• 1- clove garlic, grated or minced
• 2-TBSP. butter
• ½ lb. sliced crimini or baby Bella mushrooms
• ¼ cup chicken stock
• ½ cup marsala wine
• 1- TBSP. tomato paste
• ¼ cup cream

Preparation

1. Pound out the chicken breasts between two pieces of waxed paper or plastic wrap, until they are about ½ inch thick.
2. Combine the flour, parmesan cheese, salt & pepper.
3. Dredge the chicken in the flour mixture and set aside for about 10 minutes to dry. NOTE: You won’t use up all the dredging mixture.
4. Over medium high setting, heat the oil in a skillet large enough to hold both pieces of chicken.
5. Place the chicken into the pan. Lower the heat to medium and cook until browned. Turn the pieces over and cook until the other side has browned (about 5-7 minutes).
6. Remove from the pan and keep warm.
7. Heat the butter in the pan. Add the shallots or scallions. Cook until just wilted. Add the garlic. Cook for 30 seconds more. Add the sliced mushrooms. Cook for two minutes.
8. Add all the remaining ingredients. Bring to a boil and reduce by half. Add the chicken back to the pan. Cook for one more minute on each side.
9. Place on a plate and spoon the sauce over the chicken.
10. Serve over Spaghetti squash, “riced” cauliflower, or shiritaki noodles.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.