This is one of those classic recipes to have in your back pocket for surprise guests 🙂
Chicken and Mushrooms Marsala
Serves 4 // 489 calories, 3 net carbs
2 tablespoons olive oil
2 tablespoons butter
2 pounds organic free-range skinless chicken breasts
Sea salt and freshly ground black pepper
2 tablespoons purchased chicken demi-glace + 2 tablespoons water
1 cup marsala
4 cups mushrooms, sliced 1/4-inch thick
2 medium shallots, minced
1 teaspoon thyme
1 cup heavy cream
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.
Add the demi-glace and water together in the pan, stirring until mixed, over high heat. 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 demi-glace/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.