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Recipe from Simpler Savory

The recipe

Low-Carb Chicken Marsala

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts — sliced horizontally into thin cutlets (or use chicken cutlets)
  • 1 teaspoon kosher salt — divided, plus more to taste
  • 0.5 teaspoon black pepper — freshly ground
  • 2 tablespoons olive oil — for searing, plus more as needed
  • 12 ounces cremini (baby bella) mushrooms — sliced
  • 2 tablespoons unsalted butter
  • 1 medium shallot — finely minced
  • 3 cloves garlic — minced
  • 0.75 cup dry Marsala wine — not sweet
  • 1 cup low-sodium chicken stock
  • 0.25 teaspoon xanthan gum — optional; use a tiny pinch at a time to thicken
  • 0.25 cup heavy cream — just a splash to finish
  • 2 tablespoons fresh parsley — chopped, for garnish
  • 0.5 lemon — optional, for a light squeeze to finish

Instructions

  1. Pat chicken cutlets very dry with paper towels; season both sides with about half the salt and all of the black pepper. Let sit 10 minutes to lose the chill while the pan heats.
  2. Heat a large skillet over medium-high until hot; add olive oil and swirl until shimmering.
  3. Sear chicken in a single layer without crowding until golden, 3 to 4 minutes per side, adjusting heat to avoid scorching. Transfer to a warm plate and tent with foil.
  4. Reduce heat to medium; add a drizzle more oil if needed and the mushrooms. Cook, stirring, until they release liquid and develop deep brown edges, 5 to 7 minutes. Season with a pinch of salt.
  5. Stir in butter, then add shallot; cook until translucent and sweet, about 2 minutes. Add garlic and cook 30 seconds until fragrant.
  6. Pour in dry Marsala; scrape up browned bits and reduce by about half until glossy and slightly syrupy.
  7. Stir in chicken stock and simmer at a lively bubble until the sauce lightly coats the back of a spoon.
  8. If you want more body, very lightly sprinkle in a tiny pinch of xanthan gum while whisking; wait a minute before adding any more.
  9. Lower heat and stir in the heavy cream. Taste and season with remaining salt and more pepper as needed.
  10. Slide chicken and any accumulated juices back into the skillet; spoon sauce over and simmer 1 minute to rewarm and marry flavors.
  11. Finish with chopped parsley and an optional squeeze of lemon. Serve hot with cauliflower mash or zucchini noodles.

Notes

Cool leftovers to room temperature, then store airtight in the refrigerator up to 3 days. Reheat gently in a skillet over medium-low, adding a splash of chicken stock or water to loosen the sauce. Avoid high microwave heat; if using a microwave, cover and warm in short bursts, stirring between intervals.

Source: https://simplersavory.com/low-carb-chicken-marsala/