Chicken Marsala
HB-4787 · Hand-built original · Italian-American
Chicken cutlets in a mushroom pan sauce with broth and coconut milk, finished with thyme and lemon.
Italian-AmericanMain40 minServes 4408 kcalEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp cassava flour
- 3 tbsp extra virgin olive oil
- 2 tbsp ghee
- 4 garlic cloves minced
- ½ cup finely diced shallot, or 2 medium shallots
- 8 oz sliced mushrooms
- ½ tsp crushed red pepper flakes, optional
- 2 tbsp sherry vinegar
- 3/4 cup low-sodium chicken broth
- 1/2 cup unsweetened coconut milk (blended smooth)
- 2 tsp fresh thyme leaves
- 1 tbsp freshly squeezed lemon juice, or 1/2 lemon
Method
- Slice each chicken breast horizontally into cutlets, pound to an even thickness, season with the salt and black pepper and dredge in the cassava flour.
- Sear the cutlets in the olive oil over medium-high heat in batches until golden and cooked through; set aside.
- Lower the heat, add the ghee and cook the garlic, shallot, mushrooms and red pepper flakes until the mushrooms soften and brown.
- Pour in the sherry vinegar, scrape up the browned bits and reduce by half.
- Add the chicken broth, coconut milk and thyme and simmer briefly.
- Return the chicken to the pan and simmer until heated through and the sauce lightly coats it.
- Remove from the heat, stir in the lemon juice, adjust the seasoning and serve.
Total: 40 min
Nutrition (per serving, where published)
408 kcalCalories
43.2 gProtein
15.8 gCarbs
19.2 gFat
13.2 gSaturates
2.9 gFibre
4.6 gSugars
685 mgSodium
144 mgCholesterol
1004 mgPotassium
46 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data