This Chicken Marsala (Keto and Gluten Free) is a classic Italian-American dish with chicken breast, almond flour, butter, mushrooms, shallots, garlic, wine, and heavy cream.
This Chicken Marsala (Keto and Gluten Free) is an Americanized dish that is a variation of a traditional Italian scaloppine dish. It is super easy to make at home and the sauce is exceptional. Feel free to serve this on a pasta of your choice. You are better off pairing the chicken Marsala with a full bodied white wine like Chardonnay. A red wine will only overwhelm the sweetness of the Marsala wine.
If you love this recipe, feel free to try my Lobster Bucatini or Carbone's Spicy Rigatoni.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken breast
- Almond flour
- Salted butter
- Mushrooms
- Shallot
- Garlic
- Chicken broth
- Marsala wine
- Heavy cream
- Thyme
- Parsley
See recipe card for Chicken Marsala (Keto and Gluten Free) quantities.
Instructions
Add the almond flour and 1 teaspoon of salt in a baking dish and mix. Dredge the chicken in the flour.
Heat 1 tablespoon of olive oil and 2 tablespoon of butter in a large skillet over medium heat. Wait until the oil starts to simmer and then add the chicken, cook for 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
Add 1 tablespoon of butter and 1 tablespoon of olive oil and wait until it melts. Add the mushrooms and toss for about 3-4 minutes. Then add the shallots, thyme and garlic and wait until the garlic is fragrant. Add the broth, wine, cream and stir.
Bring to a boil and then reduce heat to medium-low. Simmer for 15 minutes until the sauce becomes thicker. Add the chicken back into the sauce and salt and pepper as needed.
Garnish with parsley and top with parmesan. Enjoy!
Hint: Make sure the brown the chicken on a medium-high heat.
Substitutions
- Olive oil: I used olive oil for this recipe, but you can try canola, vegetable or sunflower oil as well.
- Chicken: I used pre-sliced thin chicken for this recipe. You can buy regular sized chicken breast and slice it yourself.
- Butter: I love using salted butter but you could always use unsalted butter and adjust the salt yourself.
- Garlic: I used fresh garlic although you could use garlic from a can and top with the prepared minced garlic.
- Heavy cream: If you wish to use a milder cream and not heavy cream half and half or milk works wonders! You can use the same amount.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - use all purpose flour for dredging instead.
- Kid friendly - Top with lots of parmesan cheese!
Check out this Gluten Free Chicken Piccata.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days, or frozen for up to three months.
Top tip
Make sure to pat the chicken dry first with paper towels and season all over. You can buy precut thinly sliced chicken instead of slicing it yourself.
Chicken Marsala (Keto and Gluten Free)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Marsala (Keto and Gluten Free) is a classic Italian-American dish with chicken breast, almond flour, butter, mushrooms, shallots, garlic, wine, and heavy cream.
Ingredients
- 1 pound of thin chicken breast, pounded
- ¼ cup of almond flour
- 3 tablespoons of salted butter
- 1 8 oz package of button mushrooms, sliced
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 cup of chicken broth
- 1 cup of dry marsala wine
- 1 cup of heavy cream
- 2 teaspoons of fresh thyme, chopped
- 1 tablespoon of parsley, chopped
- Salt and pepper, as needed
- Olive oil
Instructions
- Add the almond flour and 1 teaspoon of salt in a baking dish and mix. Dredge the chicken in the flour.
- Heat 1 tablespoon of olive oil and 2 tablespoon of butter in a large skillet over medium heat. Wait until the oil starts to simmer and then add the chicken, cook for 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil and wait until it melts. Add the mushrooms and toss for about 3-4 minutes. Then add the shallots, thyme and garlic and wait until the garlic is fragrant. Add the broth, wine, cream and stir.Bring to a boil and then reduce heat to medium-low. Simmer for 15 minutes until the sauce becomes thicker. Add the chicken back into the sauce and salt and pepper as needed.
- Garnish with parsley.
Notes
- If the sauce seems to thick, add a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 448
- Sugar: 3g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 133mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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