Chicken and Mushroom Marsala
Note: Although this recipe contains Carb B, the amount per serving is minimal and may be considered a freebie. The oat coating on the chicken should be extremely light, and is intended as a thickener for the sauce only, not a thick, crunchy coating.
◦4 boneless, skinless chicken breasts
◦oat flour (made by grinding oatmeal in blender or food processor) for dredging
◦8 ounces portabello mushrooms, sliced
◦1/3 cup Marsala wine
◦2/3 cup nsa chicken broth
◦2 tablespoons chopped parsley
Season the chicken with pepper and dredge it in oat flour. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a platter and keep warm.
Add the mushrooms to the pan, season with pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated. Add the chicken broth, chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes. Remove the chicken to a clean serving platter and keep warm.
Simmer the broth mixture until it has reduced by half, about 5 minutes. Spoon the sauce over the chicken, sprinkle with parsley and serve.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E
This Recipe Contains: Protein B, Free Veggies
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