Low Carb Chicken Marsala Recipe for a Delicious Dinner
This low carb chicken Marsala recipe uses less flour, no butter, just a little oil, and a delicious dry Marsala wine. If you were to order Chicken Marsala at your favorite restaurant, you are pretty much guaranteed a dinner high in fat, carbs and calories.
But not with this Marsala recipe! This Low Carb Chicken Marsala recipe proves you don’t need a lot of fats and carbs to make a tasty dinner everyone will enjoy.
Rule #1 of the best tasting chicken Marsala – buy a bottle of real Marsala wine and not the little bottle of “cooking” wine you see at the grocery store.
Rule #2 – buy dry Marsala wine for this chicken recipe. Less sugar and carbs and really tasty. The brand we love to use is Gambarelli and Davitto – Private Stock – California Marsala. This bottle will last a long time and is only around $5.00 – $6.00 per bottle. You do not need to refrigerate this wine. Leave the wine sit out after using and should last a couple of years.
Rule # 3 – Use thin chicken breasts. Pound the chicken for thinner breasts that don’t take as long to cook.
Enjoy the Low Carb Chicken Marsala that is Low on Carbs but High on Taste!
- 1 lb. boneless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1-1/2 cups chicken broth
- 1 cup dry Marsala wine
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 8 oz. white mushrooms
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Lightly pound chicken breasts with a meat mallet.
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Mix together the flour, salt, garlic powder, onion powder and pepper.
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Gently rub the flour over both sides of the chicken breasts.
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Spray a skillet with nonstick spray and add 1/2 tablespoon of the olive oil. Heat over medium-high heat.
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Add the chicken to the skillet and cook on both sides for 2-3 minutes or until well browned.
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Remove the chicken to a plate. Add 1/2 tablespoon of oil to the skillet along with the fresh mushrooms. Cook for about 2-3 minutes, stirring constantly.
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Lightly salt and pepper mushrooms after a couple of minutes or cooking. Let mushrooms continue to cook for another 3-4 minutes and then add the garlic. Cook the garlic for 30 seconds.
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Add the wine, chicken broth and dried thyme to the skillet; stir well to combine.
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Add the chicken back to the skillet and let cook on medium for about 5 minutes or until chicken is cooked through.
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Remove the chicken to a platter and let the mushrooms and sauce cook another few minutes until the sauce is thickened.
The fresh chicken gets just a “light dusting” of flour before cooking. You will never miss the rest of the flour!
Pour one cup of dry Marsala wine over chicken. Always garnish your Chicken Marsala dish with a little dried parsley.
If you are watching weight and calories, this is a great dinner to cook. Serve with a side of sauteed fresh lemony spinach.
