Keto Chicken Marsala
Hrishi
over 1 year ago
This keto-friendly version of chicken marsala is just as delicious as the original, but without all the carbs. Tender chicken breasts are cooked in a rich and flavorful marsala wine sauce, making for a perfect low-carb dinner option.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
420
Protein
35g
Fat
27g
Sat Fat
12g
Carbs
8g
Chole
150mg
Fiber
2g
Sugar
3g
Sodium
620mg
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup almond flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp butter, divided
- 8 oz mushrooms, sliced
- 1/2 cup chicken broth
- 1/2 cup dry marsala wine
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F.
- In a shallow dish, combine almond flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Dredge chicken breasts in the almond flour mixture, shaking off any excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter.
- Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
- Transfer chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
- In the same skillet used to cook the chicken, melt the remaining 2 tablespoons of butter.
- Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add chicken broth and marsala wine to the skillet, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook until the sauce has reduced by half, about 10-15 minutes.
- Stir in heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened.
- Pour the sauce over the chicken and sprinkle with chopped parsley before serving.
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