When I first started Keto I was afraid I’d have to give up my favorite foods. Did I mention I love Italian food? Who wants to give up pasta? Not me. Once I realized that I didn’t need to give them up but instead adapt my favorite dishes to Keto I was up for the challenge.
What is Chicken Marsala?
Chicken Marsala is pan-fried chicken breast cutlets with sautéed mushrooms in a rich Marsala wine sauce. Marsala wine is from the Italian city Marsala located in Sicily.
To ensure that this recipe is keto be sure to use dry Marsala wine and not the sweet one. Swap out the all-purpose flour for almond flour. With the addition of heavy cream, olive oil and grass-fed butter you add healthy fats to the dish. I also prefer to use bone broth for the added nutrients instead of regular chicken broth. The flavors blend so well together you won’t believe it’s keto.
I decided to pair this dish with Cauliflower Risotto which went so well with the Marsala Wine Sauce.
Chicken Marsala (Keto)
Course: MainCuisine: Italian4
servings30
minutes40
minutes397
kcal5g
Ingredients
2 chicken breast
4 Tbsp. Almond Flour
Salt (I use pink Himalayan)
Pepper
1 Tbsp. Olive Oil
3 Tbsp. Grass Fed Butter (I prefer Kerrigold Butter)
1 (8oz) packaged Bella Mushrooms Chopped
3 Tbsp. Finely chopped shallots
3 cloves of Garlic minced
2/3 c. Chicken bone broth or broth
2/3 c. Marsala Wine
2/3 c. Heavy Cream
2 Tsp. Thyme
Directions
- Slice chicken breast in half and pound to 1/4 inch thickness
- Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a zip lock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless-steel pan for the best browning).
- Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.
- Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce the heat to medium and continue to cook uncovered until the sauce is reduced by about half, slightly thickened, and darker in color, 10 to 15 minutes (Note: it won’t start to thicken until the very end of the cooking time) - Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
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