Dinner

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This popular one-pot ground turkey recipe is one of my favourite meals to enjoy. I am on a strict low carb/keto diet but I make sure not to miss all the good food. Contrary to what a lot of people say, being on a strict diet does not mean you’ll have to deprive yourself because in this era nothing is impossible! When you browse the net, you’ll find hundreds of keto/low carb recipes like this easy Egg Roll in a Bowl. Bursting with Asian flavours, full of shredded cabbage, and loaded with carrots!

Ingredients

2 tablespoons olive oil divided
1 pound ground turkey or beef, 93/7
1 ½ c. sweet onion finely diced
1 c. carrots shredded
½ teaspoon ginger paste or minced ginger
3 cloves garlic crushed
¼ c. chicken broth regular sodium
5 c. shredded cabbage cut into ¼-inch shreds
2 tablespoons soy sauce Tamari or coconut aminos, gluten-free
2 teaspoons rice wine vinegar or apple cider vinegar
½ teaspoon salt to taste
¼ teaspoon pepper to taste
1 teaspoon toasted sesame oil
Toasted sesame seeds optional
Green onions optional

How to make Egg Roll in a Bowl Recipe

Step 1: Heat the olive oil in a large saute pan over medium heat. Add the ground turkey and cook for approximately 5 to 6 minutes until almost cooked through. To the side of the pan, push the turkey. Add the onion to the pan with another tbsp of oil and saute the onion for about 3 to 4 minutes.

Step 2: To the pan, add the shredded carrots, garlic, and ginger. Saute for another 2 minutes, then stir the vegetables with the turkey.

Step 3: Into the pan, pour the chicken broth, then scrape the bottom to deglaze.

Step 4: Stir in the cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Put the lid on, then adjust the heat to medium-low. Continue cooking for 12 to 15 minutes more or until the cabbage is cooked to your desired doneness.

Step 5: Add the toasted sesame oil just before serving and the green onions and toasted sesame seeds on top. Ladle in a bowl and enjoy by itself or serve over regular rice and cauliflower rice.

Notes:

1. If you are on a Paleo and Whole30 diet, use only coconut liquid aminos. A gluten-free soy sauce or tamari sauce is perfect for a gluten-free diet.

2. Omit the carrots for 10 grams carbs or 7 grams net carbs per serving if you are on a keto diet.

Nutrition Facts:

Amount Per Serving: Calories 315 | Calories from Fat 162 | Fat 18g 28% | Saturated Fat 3g 19% | Cholesterol 83mg 28% | Sodium 824mg 36% | Potassium 616mg 18% | Carbohydrates 15g 5% | Fiber 4g 17% | Sugar 7g 8% | Protein 24g 48% | Vitamin A 5515IU 110% | Vitamin C 40.1mg 49% | Calcium 87mg 9% | Iron 2.1mg 12%

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Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Yield: 6

This incredible low-carb casserole is packed with healthy vegetables and lean protein. The perfect family dinner meal that even your pickiest eaters will love! Serve this with rice if desired or enjoy by itself.

If you are on a strict diet but do not want to miss all the good in life, this recipe might do the trick. Or if you are on a keto diet, this is perfect for you! Low Carb Unstuffed Cabbage Casserole is a superfood made in one pot. If you do not mind the extra carbs, you can add an orange bell pepper for flavour and colour.

Never underestimate cabbage. It might be one of the most underrated veggies, but you should know that a cup of raw cabbage holds about 22 calories, 5 carbs, and 2 grams (3 net carbs) of fibre which means it’s the perfect choice to fill up the vegetable carbs!

Ingredients

3 tbsp Oil
1 pound Ground Beef
1 Sweet Onion, (chopped)
1 Orange Bell Pepper, (seeded, chopped)
3 Garlic Cloves, (chopped)
14 ounces Can Fire Roasted Diced Tomatoes
1/2 tsp Smoked Paprika
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt/Pepper, (to taste)
1 Small Head Green Cabbage, (cored, chopped)
2 c. Shredded Cheddar/Jack Cheese

How to make Low Carb Unstuffed Cabbage Casserole

Step 1: In a large pan with high sides or a dutch oven, cook the beef, onion, and orange pepper in oil over medium-high heat until the beef has browned and the onions are translucent. Add the garlic and continue to cook for a minute more.

Step 2: To the beef mixture, add the tomatoes, spices, salt, and pepper. Stir, then top with cabbage. Put the lid on and continue to cook for another 15 to 20 minutes until the cabbage is tender.

Step 3: Remove from the heat, top with cheese, then cover to melt the cheese.

Step 4: Serve and enjoy!

Note:

If you notice the cabbage seems to not releasing enough liquid, add 1/4 cup water to the pan.

Nutrition Facts:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories 474 | Total Fat 34g | Saturated Fat 13g | Trans Fat 1g | Unsaturated Fat 17g | Cholesterol 108mg | Sodium 418mg | Carbohydrates 11g | Fiber 2g | Sugar 6g | Protein 31g

Prep time: 15 mins | Total time: 15 mins | Yield: 1

If you want an easy and low-carb dinner, these Greek Chicken Power Bowls are going to be your perfect go-to. A healthy meal prep, made with only simple ingredients and ready in less than fifteen minutes. All you have to do is prep the ingredients, dump them into a bowl, and eat!

I started my low-carb journey when the pandemic hits. I figured it’s the best time to living healthy. I have my favourites, go-to, and my new loves. And this easy recipe is one of my new favourites. It has all the healthy veggies and more in a single bowl. I love this power bowl so much that I make this regularly.

If you have not heard of power bowls, they are a bowl loaded with nutrients. The perfect keto meal prep with vegetables, tender grilled Greek chicken, salty prosciutto, and feta cheese. Everything you need can be prepared ahead which makes this recipe a lot better than others! You can even customize this recipe based on your preferences. And unlike the regular salad, this super bowl is served with flavorful dips or sauces like tzatziki and hummus.

Ingredients

1 c. chopped Lettuce
1/2 c. cooked chicken
1/3 c. Tomatoes, sliced or chopped
1/4 c. Olives
1/3 c. Cucumbers, thinly sliced
1/3 c. Red Bell Peppers, sliced or chopped
2 Prosciutto slices
2 tablespoons Feta
1 tbsp Keto Tazitki
1 tbsp Hummus

How to make Greek Chicken Power Bowls

Step 1: Add the chopped lettuce to a large bowl, then top with the rest of the ingredients (cooked chicken, tomatoes, olives, cucumber, red bell peppers, prosciutto slices, feta, keto tazitki, and hummus).

Notes:

1. For this recipe, you can make Greek Chicken or use leftover or rotisserie chicken instead.

2. If you have carbs don’t worry, you can use store-bought Keto Tazitki.

Nutrition Facts:

YIELD: 1, SERVING SIZE: 1 bowl
Amount Per Serving: CALORIES: 347 | TOTAL FAT: 11.8g | CARBOHYDRATES: 11.5g | FIBER: 3.4g | PROTEIN: 46.8g

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Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 10

Make this creamy potato dish either using fresh or frozen potatoes. And bake or cook in the crockpot. This easy recipe requires only a few simple ingredients and is ready in less than an hour. I’m sure you’ll love these potatoes smothered in a cheesy filling with sour cream, butter, cream of chicken soup, onions, and garlic, then topped with crunchy Potato chips and grated Parmesan! Make this ahead if needed and simply heat in the oven or crockpot.

Ingredients

32 ounces bag shredded hash browns, thawed and patted dry
1 stick butter
1 small onion, diced
2 cloves fresh garlic, diced
10.75 ounces cream of chicken soup
16 ounces sour cream, equal to 2 c.
¾ tsp salt
½ tsp pepper
1 dash hot sauce
2 c. cheddar cheese, separated (I use half mild half sharp)

Topping:

2 c. ridged potato chips, slightly crushed
1 tbsp butter, melted
1/3 c. Parmesan cheese, grated

Garnish:

Chives, diced

How to make Funeral Potatoes

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large saucepan, melt 3 tbsp butter over medium heat. Once the butter has melted, add the diced onions to the pan and cook for about 4 minutes. Add the garlic and continue to cook for a minute more.

Step 3: To the pan, add the rest of the 5 tbsp butter. Stir until melted, then take away from heat. Add the cream of chicken soup, sour cream, salt/pepper, hot sauce. Stir well until mixed. Reserve half cup of the cheese and add the remaining to the saucepan mixture.

Step 4: Add the potatoes to the sauce and mix using a silicone spatula until well incorporated.

Step 5: Into a lightly greased 9 x 13-inch baking dish, transfer the mixture and top with the reserved half cup of cheese.

Step 6: To a bowl, mix well the melted butter, potato chips, and Parmesan cheese. Then, evenly spread it on top of the potatoes. Place in the preheated oven and bake for about 40 minutes, uncovered. Remove from the oven when done and allow the dish to rest for at least 5 minutes before serving. Enjoy garnished with chives.

Notes:

1. Thaw the frozen hash browns in the fridge overnight, or defrost them in the microwave. Alternately, you can place the hash browns in a large bowl and allow them to sit for about 45 minutes at room temperature.

2. Make sure to thoroughly rinse the fresh potatoes with cold water. Completely pat them dry, then shred. For this recipe, you need about 10 cups of shredded potatoes.

3. To make this in the crockpot, assemble the casserole as instructed, keeping some of the cheese aside for later. In a lightly greased crockpot, place the mixture and heat for 4 to 5 hours on low or 3 to 3 1/2 hours on high. Top with the reserved Cheddar and Parmesan cheese. Put the lid on until the cheeses are melted. To serve, lightly sprinkle with crushed potato chips.

Nutrition Facts:

Calories: 375kcal | Carbohydrates: 28 | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 518mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 1mg

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6

You’ll love these juicy pork chops with a crispy Parmesan crust. Incredibly easy to throw together and require only six ingredients. It’s super quick to make, making this the perfect recipe for even the busiest days! Serve these amazing pork chops alongside your favourite vegetables, steamed green beans, scalloped potatoes, or Parmesan Roasted Broccoli.

If you love simple and quick recipes, this is going to be a great addition to your favourite weeknight menu. Well-seasoned, then pan-seared, and baked to perfection tasty, tender, and super flavorful pork chops that I am one hundred per cent sure your entire family will love!

Ingredients

6 boneless pork loin chops, about 1/2-inch thick
salt and pepper
1 c. Italian breadcrumbs
1/2 c. grated Parmesan cheese
1 teaspoon garlic powder
2 large eggs, beaten
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt

How to make Garlic Parmesan Pork Chop

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: To taste, sprinkle the pork chops with salt and pepper.

Step 3: In a shallow dish, combine the breadcrumbs, Parmesan cheese, and garlic powder.

Step 4: In the beaten eggs, dip the pork chops, then dredge in the breadcrumb mixture.

Step 5: Melt the butter in a preheated cast-iron skillet over medium heat. Add the pork chops to the skillet and sear until golden brown on both sides.

Step 6: Transfer the skillet to the preheated oven and bake the pork chops for about 5 to 10 minutes. The chops are done once their internal temperature reads 140 degrees F. Remove from the oven when done and allow the pork chops to rest for at least 3 minutes before serving.

Note:

If desired, use thinly sliced chicken breasts instead of pork and cook them until their internal temperature reads 165 degrees F.

Nutrition Facts:

Calories: 377kcal | Carbohydrates: 15g | Protein: 37g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 162mg | Sodium: 514mg | Potassium: 583mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg

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Prep Time: 30 mins | Cook Time: 42 mins | Total Time: 1 hr 12 mins | Servings: 12 lasagna roll-ups

If you love lasagna so much but are short on time, then this delicious Lasagna Roll-Ups is what you need. These roll-ups are super easy to throw together, bake so much faster and do not need resting time compared to the classic lasagna. The best part is, you can make these flavorful lasagna roll-ups ahead. And it is freezer-friendly and reheat well!

Ingredients

12 lasagna noodles, cooked to package instructions
16 ounces ground beef 85% lean
24 ounces marinara sauce
1/2 c. diced onion
3 garlic cloves minced
1 teaspoon sea salt or to taste for red sauce
1/2 teaspoon black pepper or to taste
1/2 teaspoon dried oregano
15 ounces ricotta cheese
1 large egg
1/4 c. Parmesan cheese shredded
3 c. mozzarella cheese shredded, divided
1/4 c. parsley chopped, plus more to garnish

How to make Lasagna Roll-Ups

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Following the package directions, cook the noodles in a large pot of salted boiling water. Drain when done, then fill the pot with cold water. This will stop the cooking process and the noodles from sticking together.

Step 3: Cook the ground beef in a deep pan or Dutch oven over medium-high heat for about 2 minutes until no longer pink, breaking the meat up as it cooks using a spatula. Add the onion and continue to cook for another 3 minutes until soft. Then, add the garlic along with a tsp salt, half tsp each pepper, and oregano. Saute for a minute more before adding in the marinara. Bring the mixture to a simmer, then turn the heat off.

Step 4: On the bottom of a casserole dish, spread a half cup of the meat sauce.

Step 5: Combine the ricotta, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, and 1/4 cup parsley in a large bowl.

Step 6: Over a large baking sheet, arrange the noodles in a single layer. On top of each noodle, spread 1/4 cup (1 scant ice cream scoop) of the cheese mixture. Then, in a strip down the middle of the noodle, add a heaping tablespoon of the meat sauce. Roll the noodles, then arrange them in the prepared casserole dish.

Step 7: On top of the roll-ups, spread the rest of the meat sauce and sprinkle with the rest of the 1 1/2 cups mozzarella cheese. Tent the casserole with foil. Ensure the foil is not touching the cheese. If using a pan with a shallow side, place toothpicks into rolls to keep the foil away from the cheese.

Step 8: Place the casserole in the preheated oven and bake for about 40 minutes. Uncover and broil for 2 to 3 minutes until the cheese is lightly golden.

Step 9: Serve when done garnished with parsley. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 333 | Calories from Fat 126 | Fat 14g 22% | Saturated Fat 8g 50% | Cholesterol 76mg 25% | Sodium 760mg 33% | Potassium 457mg 13% | Carbohydrates 27g 9% | Fiber 2g 8% | Sugar 4g 4% | Protein 24g 48% | Vitamin A 677IU 14% | Vitamin C 6mg 7% | Calcium 343mg 34% | Iron 2mg 11%

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Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 5 Portions

Making homemade biryani is not hard as your think. Simply follow the step-by-step directions to Make the Best Chicken Biryani. Do not be intimidated, try this first, and you are on your way to creating the most aromatic and well-spiced biryani.

Ingredients

Brown Onions:

2 Onions Large
1/2 c. Vegetable Oil

Chicken Marinade:

700 g. Chicken Thighs and Drumsticks bone-in and skinless
3/4 c. Yoghurt or hung curd
1/4 c. Tomato Puree
1/4 c. Vegetable Oil
1 tbsp Ginger Garlic Paste minced ginger and garlic
1 tbsp Red Chilli Powder sub with 1 tsp Paprika + 1 tsp Cayenne
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
2 tbsp Brown Onions
1 1/4 tsp Salt

Saffron:

2 tbsp Hot Milk
10-15 Saffron strands

Parboiled Rice (70% cooked):

2 c. Basmati Rice
6 c. Water
2 tbsp Salt
1 Bayleaf
5-6 Cloves
2-3 Cardamom Pods

Other Biryani:

1 c. Mint Leaves fresh
1 c. Coriander Leaves Cilantro
1 1/2 tbsp Ghee or Butter

To Serve:

Crispy Brown Onions
Onion Raita

How to make The Best Chicken Biryani

Step 1: After patting the dry onions dry, leave them on a kitchen towel for approximately 15 to 20 minutes to slightly dry them out. In a pan, heat the oil. Once the oil is hot, add the onions to the pan and shallow fry them over medium heat for about 15 minutes until deep golden brown. When done, remove the onions from the pan and transfer them on a paper towel to drain. Set aside. If desired, make the brown onions ahead and simply store them in an airtight container overnight. Or just use store-bought fried onions/ shallots.

Step 2: Combine the marinade ingredients and marinate the chicken for at least 2 hours or overnight.

Step 3: In hot milk, soak the saffron stand (do this when you are ready to make the biryani). Using the back of a spoon, slightly rub the saffron strands and set them aside.

Step 4: Add salt, whole spices, and the basmati rice to roaring boiling water and cook for precisely 5 minutes. Drain completely when done, leaving the whole spices in the rice. The rice at this point is 70% done. When you press the grain of rice between two fingers, it should still be raw in the centre.

Layer and Cook the Chicken Biryani:

Step 5: Cook the chicken in a preheated heavy-bottomed pot such as a dutch oven for about 4 minutes, flipping once. Put the lid on and continue to cook the other side for 3 minutes more. Then, turn the heat off. On the entire chicken, spread half of the onions followed by the coriander and mint leaves. Then, over the mint and coriander, layer the rice and drizzle with saffron milk and ghee. Cover the pot again and continue to cook for another 20 minutes over low heat to help the rice steam and cook to doneness.

Step 6: Allow the biryani to rest for at least 5 minutes once it is cooked. Then, on top, scatter the rest of the onions and serve hot. Enjoy!

Notes:

1. For best results, I suggest using only chicken thighs and drumsticks. And to keep the chicken juicy, leave the bone in.

2. Feel free to substitute brown onions with store-bought fried onions. But make sure not to use batter-fried onions.

3. Be careful when buying rice. Make sure to grab the one labelled as basmati and not just long-grain rice. The real basmati rice is aromatic and has slightly thinner grains compared to long grain rice.

4. The ingredients in the last step of layering and cooking the biryani are par-cooked. They will be steam and cook when cooking the biryani over low heat for about 20 minutes. If you are using a regular pot, place it on a Tava or a flat griddle before putting it on the stove over medium heat. This will keep the chicken from burning as the Tava /griddle makes a degree of separation between the flame and the pot and supply the perfect heat source.

Nutrition Facts:

Calories: 866kcal | Carbohydrates: 70g | Protein: 26g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 88mg | Sodium: 3514mg | Potassium: 570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 3mg

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Prep Time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 6 (servings)

I have been making this incredibly delicious, rich, and creamy Chicken Stroganoff with Mushrooms for years now. It’s one of my favourite one-pan chicken recipes. It is loaded with savoury sauce and one heck of a superbly cosy meal! The earthy mushroom flavour and velvety and creamy sauce pair perfectly well together and are excellent to serve over warm, buttery egg noodles.

Ingredients

1 ½ lb skinless, boneless chicken breast, cut into thicker slices, or chunks
Salt
Black pepper
½ tsp paprika
½ c. plus 2 tbsp flour, divided use
Olive or avocado oil
10 oz. cremini mushrooms, sliced
4 tbsp unsalted butter
2 shallots, minced
2 cloves garlic, pressed through a garlic press
3 c. chicken stock/broth
3 tbsp sour cream
1 tbsp chopped parsley
Cooked egg noodles (optional)

How to make Chicken Stroganoff with Mushrooms

Step 1: Following the package directions, cook the egg noodles. When done, toss them with a bit of melted butter. Set aside and keep the egg noodles warm until serving.

Step 2: Into a bowl, add the slices of chicken and sprinkle with a few pinches of salt, pepper, and paprika. Then, add 1/4 cup of flour and toss to coat the chicken well.

Step 3: Drizzle about 3 to 4 tbsp of oil in a preheated skillet or pan and heat over medium-high heat. Add the coated pieces of chicken to the pan once the oil is hot, working in batches, and sear both sides until golden brown. Using a slotted spoon, take the seared chicken pieces from the pan and set them aside.

Step 4: Add the mushrooms to the same pan. If needed, add more oil. Saute the mushrooms for a couple of minutes until golden brown. Take the mushrooms out of the pan when done using the same slotted spoon and set them aside for now.

Step 5: Adjust the heat to medium-low. Melt 4 tbsp butter in the now-empty pan. Add the shallots and garlic once the butter has melted and sauteed until fragrant. Sprinkle the shallots and garlic with the rest of the flour and stir. Cooking time takes approximately 30 seconds or so.

Step 6: To the pan, pour in the chicken stock/broth, whisking to remove any lumps. Gently simmer for a few minutes until the mixture has thickened.

Step 7: Return the chicken and mushrooms to the pan. Let the sauce simmer gently for about 3 to 4 minutes. Turn off the heat, then stir in the sour cream and chopped parsley. To taste, season with more salt and pepper.

Step 8: Serve immediately with buttered egg noodles, or your desired side.

Tips:

1. For this recipe, I like to use chicken breasts. If you want skinless and boneless chicken thighs instead, it would work, too.

2. Cremini mushrooms are perfect for this recipe but white button mushrooms, shiitakes, or even a combination of mushrooms works great as well!

3. We usually serve this stroganoff with egg noodles but you can enjoy this with creamy mashed potatoes, or even rice.

4. For a dairy-free variation, you can always replace sour cream with dairy-free sour cream, even with plain Greek yoghurt.

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Prep time: 15 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4

Perfectly pan-seared moist, flavorful chicken with mushrooms smothered in a lavishly seasoned Marsala wine, garlic, and herb sauce. The best classic Italian-American chicken recipe that deserves a five-star rating!

Ingredients

1 1/4 c. dry Marsala wine
1 1/4 c. unsalted chicken broth
2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 c. all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced (1 tablespoon)
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
1/3 c. heavy cream
1 tablespoon minced fresh parsley

How to make Chicken Marsala

Step 1: To a medium saucepan, heat the Marsala wine and chicken broth over medium-high heat. Bring to a boil, then adjust the heat to medium. Gently boil for about 15 minutes until the mixture is reduced to a cup.

Step 2: In the meantime, sprinkle with salt and pepper on both sides of the chicken. Then, dredge in flour, coating each side of the chicken.

Step 3: In a 12-inch skillet, melt a tbsp butter with a tbsp olive oil over medium-high heat. Once the butter has melted, add the pieces of chicken to the skillet and sear until cooked through and the internal temperature of the chicken reached 165 degrees. Turn the chicken halfway and continue to cook the other side. The cooking time of the chicken takes about 10 to 12 minutes. To a plate, transfer the chicken and cover with foil.

Step 4: Adjust the burner’s temperature to medium and add another 1 tbsp butter with 1 tbsp olive oil to the same skillet. Melt the butter, then add the mushrooms. Saute for about 8 minutes, stirring frequently and slightly increasing the temperature as needed until the mushrooms have shrunk and turned golden brown. Lastly, add the garlic and continue to cook for a minute more.

Step 5: Take the pan away from the heat before pouring in the Marsala reduction followed by the thyme and oregano. Put back to the heat and bring to a simmer, scraping the brown bits from the bottom of the skillet. Then, add the cornstarch chicken broth mixture and stir until the mixture has thickened.

Step 6: Turn the heat off, then stir in the heavy cream. To taste, season with salt and pepper. Add the chicken breasts back to the pan and spoon the sauce over.

Step 7: Serve immediately garnished with parsley. Enjoy!

Notes:

1. Feel free to reduce the Marsala wine to 3/4 cup and increase the chicken broth to 1 3/4 cups if you prefer a more mild Marsala flavour.

2. You can add more chicken broth if by accident it is reduced to less than a cup to reach a cup.

3. To balance the acidity and depending on the wine used, you can add a pinch or two of sugar.

4. Add a splash of chicken broth if the sauce seems a little thick. Or add a bit of cornstarch mixed with broth to thin out the sauce.

Nutrition Facts:

Amount Per Serving: Calories 448 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 10g 63% | Cholesterol 133mg 44% | Sodium 200mg 9% | Potassium 944mg 27% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 3g 3% | Protein 33g 66% | Vitamin A 617IU 12% | Vitamin C 5mg 6% | Calcium 45mg 5% | Iron 2mg

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