This is one of those classic recipes to have in your back pocket for surprise guests. It’s a bit high in net carbs, so I watch my macros earlier in the day.
Chicken and Mushrooms Marsala
Serves 2 // 603 calories, 39g fat, 48g protein, 14g net carbs
1 tablespoons olive oil
1 tablespoons butter
1 pound organic free-range skinless chicken breasts
Sea salt and freshly ground black pepper
1/3 cup marsala
1 cup mushrooms, sliced 1/4-inch thick
1 medium shallot, minced
1/2 teaspoon thyme
1/2 cup heavy cream
2 8-ounce packages zero-carb shirataki noodles
Slice chicken breasts horizontally to make them half as thick. Sprinkle chicken on both sides with salt and pepper. Sauté until browned on both sides. Remove from pan.
Over high heat, add a little water to deglaze the pan, stirring until any fond is mixed. Add the marsala, stirring, until all the ingredients have melted together. Pour this mixture into a small bowl.
Add more olive oil and butter to the pan, sauté mushrooms over high heat until they’ve released their liquids and have begun to color. Add shallots and thyme and cook for 2-3 minutes. Pour the marsala mixture back into the pan. Cook for 2-3 minutes. Add the cream and let is bubble and reduce for 1-2 minutes. Taste for salt and add more if needed. Also check for the sauce’s consistency at this point, and reduce, if needed. Add the chicken and cook for 5 minutes or so. Grind fresh pepper over the dish.
Place two pieces of chicken over shirataki noodles in the bottom of wide pasta bowls, spoon mushrooms and sauce over the chicken and noodles, and serve.