Keto Chicken Marsala

About this recipe

Experience the traditional taste of Chicken Marsala with a keto twist. This dish features tender chicken breasts cooked in a savory Marsala wine sauce enriched with mushrooms and cream. Perfect for a hearty dinner that doesn't compromise on carbs, this recipe is both elegant and easy to prepare.

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

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Mix almond flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.

3. 3

   Coat the chicken breasts in the almond flour mixture, removing any excess.

4. 4

   In a large skillet, heat 2 tablespoons of butter over medium-high heat.

5. 5

   Cook the chicken until golden brown on each side, approximately 3-4 minutes per side, then transfer to a baking dish.

6. 6

   Bake the chicken for 15-20 minutes, or until fully cooked.

7. 7

   In the same skillet, melt the remaining 2 tablespoons of butter and sauté mushrooms until they are golden, about 5-7 minutes.

8. 8

   Add chicken broth and Marsala wine, scraping any bits from the pan, and let it simmer until the sauce reduces by half, about 10 minutes.

9. 9

   Pour in the heavy cream and heat for another 2-3 minutes until thickened.

10. 10

    Serve the chicken with the sauce poured over it and garnish with fresh parsley.