Chicken marsala with cauliflower rice
This low-carb Chicken Marsala is so good you won't even notice that it's keto. It's easy and delicious, but perfect for any dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 4 boneless skinless chicken breasts thinly sliced or pounded thin*
- salt and pepper
- 2 tablespoons olive oil
- 1½ cups mushrooms sliced
- ½ cup Marsala cooking wine
- ½ cup chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 Tbs Fresh Parsley Chopped
- 12 ounces Cauliflower rice
In a large skillet over medium heat add 1 tablespoon olive oil to the skillet.
Lightly season the chicken with salt and pepper, then add to the skillet.
Cook until lightly brown and cooked throughout, approximatley 6-7 minutes per side. Remove chicken and set aside on plate.
Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes.
Add marsala wine and bring to a boil over medium high heat for 1-2 minutes.
Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken.
Place chicken back in the sauce and continue to simmer for about 1-2 minutes.
Garnish with fresh parsley, and serve.
Calories: 319kcal | Carbohydrates: 8g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 194mg | Potassium: 594mg | Fiber: 1g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 31.2mg | Calcium: 42mg | Iron: 0.8mg