Aunt Rocky’s Chicken and Green Beans in Marsala Butter Sauce Skillet Meal

Chop the bacon into about 1/4 inch pieces. Fry them in a large skillet over medium heat until crispy. Remove to paper towels to drain, but retain bacon grease in the pan.

While the bacon is cooking, mix the three seasonings together, and sprinkle the mixture lightly over both sides of the chicken thighs. Once you have removed the bacon from the pan, add the seasoned chicken to the hot bacon grease, and sear well on both sides over medium-high heat. Reduce heat to medium or medium-low and cover. Continue cooking the chicken until cooked through (internal temperature of 160ºF), turning occasionally. Remove chicken to platter.

While the chicken is cooking, mince the shallots and defrost the frozen mushrooms in the microwave. Do not drain the mushrooms.

Add the minced shallots to the pan after removing the chicken. Cook over medium heat until shallots are soft and cooked.

Add the chicken stock, wine, and garlic powder to the pan, and deglaze the pan. Add the green beans, mushrooms, and juices from the defrosted mushrooms, and stir. Cover the pan and continue cooking, stirring every couple of minutes, until the green beans are fork tender.

If you want to thicken the sauce, scrape the vegetables to one side of the pan, and move the pan on the heat so the veggies are mostly off of the heat. Tilt the pan so the sauce comes to the side without the vegetables. Sprinkle the glucomannan/xanthan gum over the sauce, and stir. Keep stirring and cooking over medium heat until the sauce begins to thicken. Not too much! Turn off the heat. Add the butter, and stir the sauce until the butter is melted and incorporated. Mix the vegetables back into the finished sauce.

Plate the dinner. Put a piece of chicken and a portion of the vegetables on each plate (or do all of this on a large serving platter). Drizzle the pan sauce over everything on the plate.

Garnish with a sprig of fresh thyme, or give a light sprinkle of grated parmesan cheese for presentation.

Notes:
• This is a high protein/low fat dish. To improve Keto/LCHF macros, serve with a high fat side or dessert.
• Fresh mushrooms work fine. You may end up with a little less sauce, or mushroom flavor in the sauce. If using fresh mushrooms, add them to the pan when you add the shallots.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 227, Total Fat 10 g, Saturated Fat 3 g, Sodium 399 mg, Potassium 218 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars 2 g, Protein 31 g. Macros: 40% fat, 55% protein, 5% carbs.

© July July 24, 2018 Roxana Lopez for Aunt Rocky’s.