6-Ingredient Easy Low Carb Chicken Marsala (Paleo, Gluten-free)
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- 4 medium Chicken breast
- 10 oz Portobello mushrooms (sliced)
- 1/2 cup Marsala cooking wine
- 1/2 cup Chicken broth
- 1 tbsp Arrowroot powder (or xanthan gum - see notes*)
- 1/4 cup Butter (or ghee)
- Sea salt
- Black pepper
Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.
You can omit the arrowroot powder altogether if desired, to reduce carbs to 5g per serving, but the sauce won't be as thick. Alternatively, you can replace it with a smaller amount of xanthan gum (a little goes a long way, so start with 1/4 tsp and only add more if the sauce doesn't thicken to your liking after simmering).
Serving size: 1 chicken breast with sauce and mushrooms
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