Week 4 Trim Healthy Mama – Chicken Marsala

Made with only two modifications.  This is Emeril’s Chicken Marsala and it’s sooooo good, like lick your plate good!!! After the disaster I’ve been in the kitchen today (see previous post), Joe made dinner and I’m so grateful!! He used the THM baking blendto thicken and it was good but it’s texture in this was not right so next time we’ll use something else.

Chicken Marsala

1/2 cup all-purpose flour – (He used the THM baking blend  We’ll try something else next time probably glucomannan.)
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil – (used butter)
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish (I leave this off, I’m allergic to chives and onions)

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence from Emeril

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons black pepper, freshly ground
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1?2 tablespoons dried oregano
2 1?2 tablespoons dried thyme

Combine all the ingredients in a mixing bowl.
Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.

Where I found this recipe http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe.html

What you need to get started on the THM (Trim Healthy Mama) Plan.  Click the picture to order your own copy using my Amazon Affiliate link

THM Cook Book

Week 3 Trim Healthy Mama – Baking Blend

I’m running out of THM baking blend so I made my own.  I found this recipe thanks to a facebook group.  I try to keep a link to the source but I can’t find this one.  Thank you Nill for this recipe it’s really great!!  When I find where I got this again I will link it here:

Nill’s Baking Mix

1 cup of Golden Flax meal (100 g)
1 cup of Coconut flour (100 g)
1/3 cup + 1 Tbsp Almond Flour (40 g)
2 cup Oat Fiber (180 g)
1/2 cup + 3 Tbsp Hydrolyzed Collagen (70 g)
2 Tbsp Glucomannan (20 g)

Mix together all ingredients and store in an air right container.  Measures scoop for scoop with the THM Baking Blend.

What you need to get started on the THM (Trim Healthy Mama) Plan.  Click the picture to order your own copy using my Amazon Affiliate link

THM Cook Book

Best Chocolate Chip Cookies ever:


  • 4 1/2 cups all-purpose flour recipe
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown