Chicken Marsala For Two (Low Sugar, Low Carb)

Happy Saturday! Wow it is warm here which made for the perfect lake day. It was so nice to relax and simply float on the lake without a care in the world. Sadly the sky started getting really dark and a storm started to brew so my lazy lake day came to an end.

Fortunately it was almost dinner time and I whipped up a healthy and quick one pan meal. I am all about easy meals in the summer and the less cleanup the better. I don't think you should have to sacrifice a healthy meal for a quick meal. This meal is full of flavor and it's still healthy! 

Chicken Marsala For Two

• 2 chicken breasts
• 8 ounces organic baby bella sliced mushrooms
• pinch of freshly grated ginger
• pepper, to taste
• 1/2 teaspoon minced garlic
• 2 teaspoons olive oil
• 1/2 cup organic low sodium chicken broth
• 1/2 cup dry white wine or 1/3 cup white wine vinegar diluted with water just over 1/2 cup

Heat olive oil in a large skillet to a medium heat. 

Add chicken and brown on both sides, do not cook chicken all the way through.

Remove browned chicken and set aside, about 4 minutes.

Add mushrooms and garlic into pan. Sauté mushrooms until lightly browned, about 5 minutes.

Place chicken back in pan with mushrooms. Pour in chicken broth and wine or vinegar/water.

Allow the liquid and chicken to simmer until chicken is cooked all the way through. This allows both the chicken and mushrooms to absorb the most flavor, mine took about 8 minutes but time will vary based on your cooktop. 

Check to make sure the chicken is cooked all the way through, the juices will run clear when the chicken is done. 

Serve over rice, noodles or baked spaghetti squash. 

Nutrition (per serving):
Calories: 143
Carbs: 6
Fats: 6 grams
Protein: 21 grams
Sodium: 101 mg
Sugars: 2 grams