Healthy Chicken Marsala over Spaghetti Squash

by Devenee
Healthy Chicken Marsala over Spaghetti Squash

Healthy Chicken Marsala over Spaghetti Squash! Place cut squash on
baking sheet. Bake for approx 40 mins at 375. Let cool – remove and discard
seeds. Shred the flesh of the squash with a fork. Season squash as needed- salt
and pepper or other spices. Recipe supplied by Wendy Reeser-Moore


2 chicken breasts, thinned out

2 cups of sliced crimini mushrooms

2 TBS coconut flour- enough to coat the chicken breasts

1/2 cup of Marsala wine

1/4 cup dry sherry

1/4 cup of chicken broth, I used low sodium

1-2 TBS coconut oil

1 tbsp arrowroot powder in 2 tbsp of water

salt and pepper to taste


Season the chicken breasts with S&P. Then coat the chicken breasts with the coconut flour. Heat up 1 tbsp of coconut oil in a large pan and once hot, put both pieces of coated chicken breast and cook for 3 minutes on each side. Set aside and cover with foil. Add 1 TBS of coconut oil. Once hot and dissolved, add the mushrooms and cook for 4-5 minutes. Add the Marsala, sherry, chicken broth and arrowroot mixture to the pan. Bring to a boil, then lower the heat and simmer for 5-7 minutes, or until the sauce has thickened to the right consistency. I served mine on top of the spaghetti squash. Place one chicken breast on top of squash and pour the Marsala mixture on top. You can sprinkle parsley on top or use nutritional yeast like I did since I like a hint of cheesiness to mine.

The post Healthy Chicken Marsala over Spaghetti Squash appeared first on About Time.

by Devenee


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