Chicken Marsala

We love pasta but as everyone knows it is not a carb friendly meal. What I have found works best is to make Italian meals with pasta as a portion or side with the meal.  It gives you the chance to enjoy pasta and still keep the portions controlled. Plus if you can select a better pasta, like Ronzoni Pasta which will help out with blood sugar spikes. So, give this Chicken Marsala a try!


Chicken Marsala


  • 2 eggs
  • 1/4 cup half and half
  • 3/4 cup Italian seasoned bread crumbs
  • 8 skinless breast tenderloins
  • 8 oz baby portabella mushrooms
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup marsala wine
  • 1/2 cup plus 2 Tablespoons white wine
  • 2 teaspoons Splenda brown sugar blend
  • 3 garlic cloves, minced
  • 1 Tablespoon corn starch


  1. Slice the mushrooms into 1/2 inch thick pieces.
  2. In a shallow bowl, combine the eggs and half and half.
  3. In another shallow bowl place the breadcrumbs
  4. Dredge the chicken in the egg mixture and then the breadcrumbs.
  5. In a skillet over medium high heat, melt the butter and oil.  Add the garlic and brown the chicken.  You do not have to cook the chicken through – just brown them.
  6. Remove the chicken and add the mushrooms.
  7. Saute the mushrooms till skillet is starting to get dry.
  8. Add the marsala wine, 1/2 cup white wine and brown sugar to the mushrooms.  Cook for about 2 minutes.
  9. Place the chicken back in the skillet, cover and simmer on med low for about 30 minutes.
  10. In a small dish, combine cornstarch and 2 Tablespoons of white wine.
  11. Remove the chicken tenderloins to a serving dish, then add the cornstarch mixture to the skillet.  Turn the heat up and thicken the sauce. Once it is to your thickness pour over the chicken.
  12. Serve over small portion of pasta.

Nutritional Information: 1 serving (2 tenderloins) without pasta – 10 g carbs


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