Keto Chicken Marsala

Keto Chicken Marsala is a classic Italian-American dish with chicken breast, almond flour, butter, mushrooms, shallots, garlic, wine, and heavy cream. 

Chicken Marsala is an Americanized dish that is a variation of a traditional Italian scaloppina dish. It is super easy to make at home and the sauce is exceptional. This Chicken Marsala pairs very spaghetti.

The chicken needs to be as thin as it can be. You can buy them thin or slice the cutlets horizontally and pound them, either works.

Can you drink the Marsala wine?

I personally do not like sweet wine, but if you do, Marsala wine is not just a cooking wine. Go for it!

What wine should I pair with Chicken Marsala?

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.

How to make Keto Chicken Marsala

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. 

Other dishes to try

• FETTUCCINE WITH BROCCOLI
• BUCATINI IN SOPRESSATA RED SAUCE
• FARFALLE WITH MUSHROOM BOLOGNESE SAUCE

Keto Chicken Marsala

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Keto Chicken Marsala is a classic Italian-American dish with chicken breast, almond flour, butter, mushrooms, shallots, garlic, wine, and heavy cream. 

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Add the almond flour and 1 teaspoon of salt in a baking dish and mix. Dredge the chicken in the flour. 
2. 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. 
3. 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. 
4. 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