Chicken Marsala - Low-Carb Diet Recipe

Chicken Marsala
Chicken Marsala. Steve Manson/E+/Getty Images
Total Time 30 min
Prep 20 min, Cook 10 min
Yield 2

Usually, the meat in Chicken Marsala (or Veal Marsala) is pounded flat and floured. You don't need the flour (although you can sprinkle a bit over the meat if you like, for not a big carb count and it will help in browning). Although pounding the meat out helps it cook more quickly, you don't have to do it. I often use chicken breast tenderloins (quicker and less expensive) and sometimes cut them up for ultra-fast cooking. Be sure to use dry Marsala wine, not sweet, for low-carb cooking.


  • 1 lb. boneless skinless chicken breasts
  • 1 small onion
  • 1 cup mushroom slices
  • 3 T (or so) olive oil
  • 1/2 cup dry Marsala wine
  • 2 T minced Italian (flat leaf) parsley
  • Chicken broth or Better than Bouillon


1. If desired, pound chicken between two pieces of wax paper or plastic (use anything from an old wine bottle to a small heavy pot for this). Season chicken with salt and pepper.

2. Heat oil in a skillet and add chicken. Cook until done, remove, and cover with foil.

3. Add onion and mushrooms, cook until soft. Add wine to pan and cook for 1 to 2 minutes.

4. At this point, judge the amount of liquid for sauce for chicken.

If you need more, add a bit of broth. Taste, and adjust seasonings. If it needs more salt, this is a good place to add a little Better Than Bouillon, if you have it, for the chicken flavor and salt.

5. Pour vegetables and sauce over chicken, and sprinkle with parsley.

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