Keto Chicken Marsala
Indulge in the rich, savory flavors of Keto Chicken Marsala, a low-carb twist on the classic Italian favorite. This easy yet elegant dish features tender, almond-flour-coated chicken breasts pan-seared to golden perfection, then bathed in a creamy, garlicky Marsala wine sauce brimming with earthy mushrooms. With just 15 minutes of prep time and simple ingredients like heavy cream, chicken broth, and fresh parsley, this keto-friendly dinner is the perfect balance of comforting and gourmet. Serve it with a side of zucchini noodles or cauliflower mash for a satisfying meal that fits your healthy lifestyle without skimping on taste. Perfect for weeknight dinners or special occasions, this gluten-free Chicken Marsala is sure to become a household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 0.5 cup Almond flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Mushrooms, sliced
- 2 cloves Garlic, minced
- 0.75 cup Marsala wine
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Place the chicken breasts on a cutting board and cover with plastic wrap. Gently pound the chicken with a meat mallet or rolling pin until about 1/2 inch thick.
Step 2
In a shallow bowl, mix together the almond flour, salt, and pepper.
Step 3
Dredge each chicken breast in the almond flour mixture, shaking off any excess.
Step 4
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 5
Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Step 6
In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms are browned.
Step 7
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Step 8
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits.
Step 9
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce is reduced by half.
Step 10
Stir in the heavy cream and let the sauce simmer for another 3-4 minutes, until slightly thickened.
Step 11
Return the chicken breasts to the skillet and spoon the sauce over them.
Step 12
Garnish with the chopped fresh parsley and serve hot.
Nutrition Facts
| Serving size | (1466.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2621.9 |
| Total Fat 140.8g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 777.4mg | 0% |
| Sodium 3366.5mg | 0% |
| Total Carbohydrate 46.4g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 28.3g | |
| Protein 235.8g | 0% |
| Vitamin D 34.1IU | 0% |
| Calcium 249.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2900.2mg | 0% |
Source of Calories