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Recipe - Keto: Chicken Mascarpone Marsala
Prep Time: 00:00
Cook Time: 00:00
1 to 1.5 pounds boneless skinless chicken breasts, cut into strips
salt and freshly ground black pepper
2 tablespoons avocado (or other) oil
2 tablespooons butter
1/2 white onion, chopped
1 pound cremini mushrooms, sliced
2 cloves garlic, minced
1 oz dry marsala wine
8 ounces mascarpone cheese
2 tablespoons dijon mustard
2 tablespoons chopped fresh parsley
1Season the chicken with salt and pepper. Heat the oil in a large skillet over high heat. Add the chicken and cook until browned, about 4 minutes. Transfer the chicken to a plate and set aside
2In the same skillet, add butter and reduce the heat to medium-high. Add onion and cook until translucent, about 3 minutes.
3Add the mushrooms and garlic and saute until the mushrooms become tender and their juices evaporate, about 12 minutes. Add the marsala and simmer until reduced by half. Stir in the mascarpone and mustard.
4Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper and stir in the parsley.
5Serve the chicken and sauce over your favorite low-carb grain-replacement (we used roasted garlic cauliflower rice) and enjoy.
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