Chicken Marsala

An easy and very tasty dish

• 4 chicken breasts, sliced in half or enough chicken tenders
• Garlic Granules
• Salt and pepper
• 1/4 cup vegetable oil
• 8 white mushrooms, trimmed and sliced thin
• 1/2 cup  stock
• 3/4 cup Marsala wine
• 3/4 cup double cream
• 4 tbs unsalted butter
• Chopped parsley (optional)

Serves 4
Net Carbs 5

Melt butter in pan and lightly fry mushrooms, remove to a plate.

Pat chicken dry with paper towels and season with garlic, salt and pepper.

Heat oil in same pan over medium-high heat and cook chicken until brown on both sides, remove to a plate.

Off heat stir in Marsala, scraping any browned bits. Return to high heat with stock, bring to a vigorous simmer, and cook stirring occasionally, until sauce is thickened, about 5 minutes. Add cream and return chicken to pan, dish can be left until required.

Reheat chicken and then add mushrooms and parsley.