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Creamy Chicken Marsala
  • 1 tbsp oil
  • 3 tbsp butter, divided
  • 1½ lbs chicken breast boneless, skinless
  • salt & pepper
  • 12 oz mushrooms, sliced
  • 2 tbsp shallots, diced
  • 1 tbsp garlic, minced
  • ¼ cup marsala
  • 1 cup chicken bone broth
  • 1 cup heavy whipping cream
  • ¼ cup green onions sliced
  • 2 tbsp parsley chopped
  • ¼ tsp xanthan gum
  1. Bring 1 tbsp of butter and the avocado oil to a sizzle in a large skillet.
  2. Season the chicken and then brown it on both sides for 2 to 3 minutes or until lightly golden brown. Set the chicken aside.
  3. Add another tbsp of butter and sauté the mushrooms, shallots, and garlic until the mushrooms are tender and have given up their liquid - about 4 to 5 minutes.
  4. Deglaze with the bone broth and then add the cream. Simmer and reduce by about a third.
  5. Put the chicken and any juices back into the sauce and simmer until the chicken is cooked through
  6. Add the Marsala wine and whisk in the remaining tbsp of butter. Add the green onions.
  7. Thicken with xanthan gum (optional), top with parsley, and serve!

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