This Keto-friendly twist on traditional Chicken Marsala includes broccoli and cauliflower to boost the nutritional value of the meal. An added bonus is that it can be made using only 1 pan! The savory butter-Marsala sauce will have you going back for seconds and maybe even thirds.
Yields: 4 servings (347 calories per serving)
Prep Time: 5 min
Cook Time: 22 min
Ready In: 27 min
(Click the underlined ingredients to buy them!)
4 medium chicken breasts
10 oz of sliced Portobello mushrooms
1 cup Broccoli Florets
1 cup Cauliflower Florets
½ cup chicken broth (can be replaced with ½ tsp chicken bouillon and ½ cup of water)
1 garlic clove (crushed or minced)
1 tbsp fresh parsley (minced)
¼ cup butter
1 tsp salt
½ tsp black pepper
Season chicken breasts with salt, black pepper, and fresh garlic. Set aside.
Warm 1 tbsp of butter in a pan over medium-high heat.
Cook the chicken breasts for 3-5 minutes on each side. Chicken breasts should be golden brown and cooked through. Set the chicken to the side and cover to keep warm.
Warm 1 tbsp of butter in a pan and add mushrooms. Sauté for 5 minutes while stirring occasionally. Mushrooms should be golden brown.
Add the Marsala cooking wine to the pan and bring to a boil. Let it simmer for a few minutes, or until the liquid has been reduced by half.
Add broccoli and cauliflower to the pan. Simmer for 1-2 minutes.
Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture along with the remaining butter to the pan. Allow it to simmer, while scraping any browned bits from the bottom, until the sauce thickens.
Add the chicken to the pan (you can choose to cut the chicken breasts into pieces or leave it whole before adding to the pan). Heat for 1-2 minutes until the chicken is completely warmed through.
Garnish with fresh parsley and enjoy.