Low Carb Chicken Marsala with Zucchini Noodles


  • Boneless Skinless Chicken Breasts (2)
  • Shitake Mushrooms Chopped (1 cup)
  • Half an Onion Chopped
  • White Wine (1/2 cup)
  • Chicken Broth (1/2 cup)
  • 3 Large Zucchinis Spiralized (or store-bought zucchini noodles)
  • Butter (3 tbsp)
  • Cornstarch (1 tbsp)
  • Salt & Pepper


  • Heat 1 tbsp of butter in medium skillet. While butter melts, season chicken with Italian seasoning on both sides. Add chicken to skillet and cook until done.
  • Set chicken aside and cover for later.
  • In the same skillet used for the chicken, add one tbsp of butter and sautĂ© mushrooms and onions for about 5 minutes

  • While onions, mushrooms, and wine simmer, whisk chicken broth and cornstarch together in small bowl.
  • Add chicken broth and cornstarch mixture and remaining butter to the skillet and bring to a boil. Reduce heat and simmer till sauce thickens.
  • In the meantime, take spiralized zucchini noodles and sautĂ© in separate skillet till cooked through. Add salt and pepper to taste.
  • Once sauce is thickened, add the chicken back to the skillet and toss in sauce till warmed.
  • Serve over zucchini noodles and pair with your favorite wine!

Recipe from Crossley house Quarantine dinner 

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