Chicken Marsala Low Carb Attept

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BrianGSDTexoma

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Aug 1, 2018
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North Texas, Texoma
Inspired by Steve's dish thought would try a low carb version. Used chicken thighs coated with dijon mustard then breaded in pork rinds. Pounded out best I could but when they hit the pan came right back which took longer to cook and breading comes off some as you flip it. Used Jicama to make fries. They where actually pretty good. Was worried about making sauce to thick as still figuring out this arrowroot and was a bit to thin. All in all was a good dish. Making this in a small kitchen kind of a pain. I only have aboout 2 foot and another 1 foot of counter space to work with.

I will make again but next time use breast. Need to check into Steve's slicer. I will bake or air fry next time.

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Nice Brian, never heard of those fries, when I did Chicken Tiki marsala we put it over a bed of riced cauliflower to cut the carbs.
 
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Nice Brian, never heard of those fries, when I did Chicken Tiki marsala we put it over a bed of riced cauliflower to cut the carbs.
I did a test run first. Boiled 10 minutes than 400 in toaster over for 15 and deep fried. They would work for fries. Needed to fry second batch a little longer. Got kind of rushed.
 
Looks really good Brian! The jerky board really helps with slicing thin even cuts of meat. Well worth the money.
 
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