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!
- 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
- Slice the mushrooms into 1/2 inch thick pieces.
- In a shallow bowl, combine the eggs and half and half.
- In another shallow bowl place the breadcrumbs
- Dredge the chicken in the egg mixture and then the breadcrumbs.
- 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.
- Remove the chicken and add the mushrooms.
- Saute the mushrooms till skillet is starting to get dry.
- Add the marsala wine, 1/2 cup white wine and brown sugar to the mushrooms. Cook for about 2 minutes.
- Place the chicken back in the skillet, cover and simmer on med low for about 30 minutes.
- In a small dish, combine cornstarch and 2 Tablespoons of white wine.
- 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.
- Serve over small portion of pasta.
Nutritional Information: 1 serving (2 tenderloins) without pasta – 10 g carbs