This dish comes together very quickly if you use garlic and onion powders…and it’s still fairly quick if you mince and sauté actual raw vegetables. This is one of those classic recipes to have in your back pocket for surprise guests 🙂
Chicken and Mushrooms Marsala
Serves 3-4 // For 3 servings, 559 calories, 2 carbs each
2 tablespoons olive oil
2 pounds organic free-range skinless chicken breasts (or vegan substitute)
3 cups mushrooms, sliced 1/4-inch thick
3 sprigs thyme (2 teaspoons dried)
Sea salt and freshly ground black pepper
1/2 onion, minced (1 teaspoon onion powder)
3-5 cloves garlic, minced (1/2 teaspoon garlic powder)
½ cup organic chicken or mushroom broth
⅓ cup marsala
¼ cup heavy cream (or unsweetened soy milk)
Sprinkle chicken with salt and pepper, thyme, onion and garlic powders (if using). Sauté until browned on both sides. Remove from pan.
Add more olive oil to the pan, sauté mushrooms. Remove from pan.
If using garlic and onions, sauté them now.
Deglaze the pan with marsala, add stock, chicken, and mushrooms. Cook over medium-high heat until liquids have reduced. Turn heat to low, add cream. Serve.