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.
- 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