Enjoy a "lighter" version of Chicken Marsala (21 Day Fix recipe) with baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.
- 1 Tablespoon coconut oil
- 8 ounces baby portabella mushrooms (Baby Bella), sliced
- 1/4 cup shallots , diced
- 3 cloves garlic , minced
- 3/4 cup Marsala wine
- 1 pound boneless , skinless chicken breast, thinly sliced
- 1/4 cup wheat flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 Tablespoon coconut oil
- 1 teaspoon wheat flour
- 2 Tablespoons almond milk
- 1/2 cup chicken broth
- Salt and pepper , to taste
- Fresh parsley , chopped OR dried parsley flakes
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Melt 1 T. coconut oil in a medium skillet. Add chopped mushrooms; sauté for about 8 minutes. Add minced garlic, shallots and Marsala wine. Let mixture simmer for about 15 minutes, or until wine has reduced quite a bit, stirring occasionally.
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While mushrooms cook, place chicken slices, along with ¼ cup wheat flour, onion powder, garlic powder, and oregano into a large bowl or Ziploc bag. Stir or shake to fully coat chicken with spices.
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Heat 1 T. coconut oil in separate large skillet on medium heat. Shake off excess flour, then place chicken pieces into skillet. Cook 2-3 minutes per side, until lightly browned and cooked through.
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Once chicken is cooked through, add mushrooms and sauce. Sprinkle mixture with 1 tsp. wheat flour. Stir to combine. Add almond milk and chicken broth; season to taste with salt and pepper. Let simmer for a few minutes until fully heated through.
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Garnish with fresh chopped parsley, or dried parsley flakes. Serve and enjoy!
21 Day Fix counts: 1 Red, 1 Green, 1 teaspoon (wheat flour is so nominal once divided into 4 servings, that is is not added to count).