Saucy Chicken Marsala only 12 grams carbo
""They'll never know it was so easy" dinner-party dish.When we revisited David Bonom's 2010 recipe Chicken and Mushrooms with Marsala Wine Sauce, we loved it but wanted more of the earthy, wine-licked sauce. Our update keeps the soul of the original dish, but with more luscious, 'shroomy goodness. You simply must serve it over mashed potatoes, polenta, or spaghetti to catch all the sauce...."
INGREDIENTS
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1/2 cup dried porcini mushrooms (about 1/2 ounce)
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2 cups boiling water
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4 (6-ounce) skinless, boneless chicken breast halves
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3/4 teaspoon kosher salt, divided
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1/4 teaspoon freshly ground black pepper
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2 tablespoons olive oil, divided
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1/2 cup finely chopped onion
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5 garlic cloves, thinly sliced
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1 1/2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
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1 1/2 cups thinly sliced button mushrooms (about 4 ounces)
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1 1/2 tablespoons chopped fresh oregano
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2 tablespoons all-purpose flour
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2/3 cup unsalted chicken stock
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1/2 cup dry Marsala wine
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1/4 cup small fresh basil leaves
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