Chicken Breast Marsala with Zucchini Noodles

5 from 1 vote

Chicken Breast Marsala with Zucchini Noodles

Bright and fresh, this is a delicious and light chicken main.

Course Main Course

Cuisine Italian

Keyword Chicken, dairy-free, dinner, easy, egg-free, italian, lunch, main, mushroom, nightshade-free, nut-free, protein sparing modified fast, PSMF, zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 394kcal

Author Jenny Ross

Ingredients

Chicken

1 pound chicken breast pounded to 1/2-inch thick
1 teaspoon butter or butter flavored coconut oil for dairy-free
1/4 yellow onion diced
1/2 pound mushrooms sliced thin, 2 cups
1/4 cup Marsala wine
1/2 teaspoon thyme dried
1 teaspoon gelatin
1 cup chicken stock
salt to taste

Zucchini Noodles

1 zucchini cut into noodles (using a spiralizer, mandolin, vegetable peeler, or sharp knife)
4 cherry tomatoes quartered, optional, omit for nightshade-free
1/2 tablespoon balsamic
small handful basil cut into ribbons, optional, for garnish
salt and pepper to taste

Instructions

Toss the zucchini noodles with a generous pinch of salt and set them into a fine mesh strainer in the sink to drain while you prepare the chicken.
Heat a large pan over medium-high heat and when hot, add the butter. When the butter is melted, season the chicken with salt to taste and add the chicken and cook in a single layer for 4-5 minutes per side, or until just cooked through. Transfer to a plate, cover to keep warm and set aside. Do not clean the pan.
Add the onions to the pan and cook, stirring while cooking over medium-high heat until they are soft and translucent, about 5 minutes. Add the mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and begin to brown, about 10 minutes. Add the Marsala and cook over high heat until liquid is reduced by half and the alcohol is gone. Add the chicken stock, thyme, and gelatin. Cook until the stock is reduced and the liquid is thickened, another 5 minutes. Season to taste with salt.
Toss the zucchini noodles and tomatoes with the balsamic. Season with a bit of pepper and garnish with basil.
Slice the chicken breast and serve mushroom sauce over top. Serve with the zucchini noodle salad on the side.

Notes

Protein:Energy Ratio: 2.67

Nutrition without the zucchini salad: Calories: 368 cal, Carbs: 10g, Fiber: 1g, Fat: 9g, Protein: 54g, Protein:Energy Ratio: 3

Nutrition