Servings: 2 servings
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Ingredients
Chicken:
- 2 large Chicken Breasts of about 21 ounces
- 2 tablespoons Almond Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 tablespoon Butter
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
Marsala Sauce:
- 2 tablespoons Unsalted butter
- 2 Garlic Cloves peeled, crushed
- 10 oz Button Mushrooms sliced
- ¾ cup Heavy Cream
- ½ cup Chicken Broth
- ¼ cup Marsala Wine
- ⅓ cup Grated Parmesan
Instructions
- To create four thin chicken steaks, cut each chicken breast in half horizontally.
- Mix the almond flour, salt, pepper, onion powder, and garlic powder in a bowl.
- Use your finger to spread and rub the flour mixture over the surface after sprinkling it on each side of the chicken steak. If it does not entirely cover the breast, that is acceptable. Shake to remove excess, place on a plate, and set aside.
- Melt butter in a nonstick frying pan over medium heat, then cook chicken for 2-3 minutes on each side or until golden brown. Remove from the pan, arrange on a plate, and cover with foil to keep warm and moist.
- Cook the mushroom slices and garlic in the remaining butter in the same pan over medium-high heat for a few minutes, or up to 5–6 minutes, until they are fragrant and golden and the water has completely evaporated. The sauce won’t be as thick and smooth if you don’t do this.
- Add the Marsala wine to deglaze the pan. This will create lots of bubbles that gently remove any stuck-on fat on the pan. After adding the chicken stock and heavy cream and simmering for 30 seconds on low heat, scrape the pan’s bottom to help release any stuck fat.
- If necessary, salt and pepper can be added after tasting the sauce.
- Return the chicken breast to the pan for one more minute, then serve it right away with keto rice on the side and fresh parsley on top.
Other Keto Chicken Recipes
Nutrition Facts
Serving size: 1 serving
Yield: 4
Calories: 453.9kcal
Carbohydrates: 6.9g
Fiber: 1g
Net Carbs: 5.9g
Protein: 30.9g
Fat: 32.3g
Saturated Fat: 17.9g
Polyunsaturated Fat: 1.6g
Monounsaturated Fat: 8.5g
Trans Fat: 0.4g
Cholesterol: 163.4mg
Sodium: 462.4mg
Potassium: 688.1mg
Sugar: 2.6g
Vitamin A: 1025.1IU
Vitamin B12: 0.5µg
Vitamin C: 5.3mg
Vitamin D: 0.7µg
Calcium: 144.3mg
Iron: 1mg
Magnesium: 43mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Marsala
This dish yields two servings and is excellent for a family supper or date night. You probably won’t have any leftovers, either! However, if you do, you can keep your leftovers in the refrigerator for up to 3 days in an airtight container. Then, you can reheat your chicken marsala by baking it for 15 to 20 minutes at 350°F (177°C).
Alternatively, you may reheat the food in a pan with a lid over medium-low heat until it reaches the desired temperature. Just add some broth to the pan first.