Marsala chicken?

[easttexasdaisy]

Has anyone made it before in a low carb way?
I was thinking to slice a chicken breast
Fry it in a skillett with a little olive oil and mushrooms
add a splash of wine for flavor (and lower the carb count)
serve with a salad

Would it work and have the flavor of chicken marsala?
Thanks in advance

[not2late]

Re: Marsala chicken?

What gives Chicken Marsala its flavor is marsala. If you're going to use wine, you might as well use the real stuff---marsala.

I've found it takes very little wine to impart the flavor on a food---maybe a tablespoon or two at the most.

[easttexasdaisy]

Re: Marsala chicken?

I understand, that's why I was wondering if a splash would be enough. I have marsala in the fridge. (sorry I know I wasn't clear about that) I really enjoy the flavor of the dish. Hoping a slight remake will keep it low carb and still able to be on the occasional nightly menu.
Thanks so much for your help. I just knew I did not want to use a 1/2 cup of wine. (yikes, that has to be high in carbs!)

[not2late]

Re: Marsala chicken?

Put it at the end of cooking, so the flavor of the marsala remains but it cooks enough so that it doesn't taste raw. Or marinate the meat with a couple of tablespoons of the marsala.

Either way, I've found it only takes a tablespoon or two to flavor an entire dish, especially since marsala is a fortified wine, like sherry or port. A little goes a long way.

[easttexasdaisy]

Re: Marsala chicken?

Thanks! Sounds so yummy!