MAIN DISH: CHICKEN MARSALA(click here to print)

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CHICKEN MARSALA

1/8 tsp. xanthan gum
coconut flour
1/2 tsp. freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thick
4 tbsp. butter
1 tbsp. olive oil
1/2 c. chopped onion
2 garlic cloves, chopped
1/2 lb. mushrooms, sliced
3 tbsp. dry marsala
2/3 c. beef stock
Salt to taste

Mix flour and pepper in a shallow dish. Dredge chicken in coconut flour. In a large frying pan, heat 2 tablespoons of the butter in oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes per side. Remove and keep warm. Add onion and garlic and saute until onion is tender.Add mushrooms and cook until browned, 3-5 minutes. Return chicken to pan, stir in marsala and beef stock. Bring to a boil,add xanthan gum reduce heat, and simmer until liquid reduced by 1/3.  Whisk in remaining butter. Season with salt and additional pepper to taste. Served with Jicama seasoned with chili powder and lime juice.  Green beans with butter, celery salt, and garlic powder. 6.5 carbs Recipe submitted by Edith Weil    Note: I used chicken thighs in the picture.  We like the thighs more.