30 Minute Chicken and Mushroom Marsala (GF, DF, Egg, Soy, Fish, Shellfish,
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 cup marsala wine
- fresh chopped parsley for garnish
- 4 boneless skinless chicken breasts thinly sliced, or two large breasts, butterflied
- 2 tablespoons olive oil seperated
- 8 oz package of mushrooms sliced
- 1/2 cup chicken broth (be sure it fits your allergens as some have wheat)
- 1 cup full fat coconut milk (the kind in the can found i
- Carbohydrate 1.27631000064867 g
- Cholesterol 0 mg
- Fat 0.00532 g
- Fiber 0.0692999973297119 g
- Protein 0.138180000017397 g
- Saturated Fat 0.000945 g
- Serving Size 1 1 serving (87g)
- Sodium 19.7781432301608 mg
- Sugar 1.20701000331896 g
- Trans Fat 0.00161 g
- Calories 27 calories
Heat a skillet to medium heat and add just one of the tablespoons of oil to the pan. Add the chicken and add salt and pepper to taste. Cook until the chicken is browned nicely on both sides. Remove and set aside on a plate--it's OK if it's not cooked completely through, as it will simmer in the sauce in a few moments.Add the remaining 1 tablespoon of olive oil and saute the mushrooms for 1-2 minutes, or until soft. Add the wine and bring the mixture to a boil over medium-high heat for 1-2 minutes to reduce it. Then, add the chicken broth, coconut milk and garlic powder. Lower to medium and allow to simmer for about 10 minutes, or until it starts to thicken. Place the chicken back in the sauce and simmer for an additional 1-2 minutes. Serve once the sauce is thick, and the chicken is cooked through. Serve with fresh chopped parsley.
