Creamy Keto Chicken Marsala

Creamy Keto Chicken Marsala

from kaseytrenum.com
40 min

This Creamy Keto Chicken Marsala recipe is a low carb version of the traditional Italian dish. It is made in one pan using thinly sliced chicken breasts, mushrooms, and topped with a rich and creamy marsala sauce.

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 thinly sliced chicken breasts
  • 8 oz cremini mushrooms, sliced ((baby Bella mushrooms))
  • ¼ cup diced onion
  • 4 garlic cloves minced
  • 1 cup chicken broth
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¼ cup Marsala cooking wine (or Marsala wine)
  • ¾ cup heavy whipping cream
  • 2 tbsp fresh chopped parsley
  • 1/4 tsp Xanthan Gum (optional)

Directions

  1. 1

    Melt 1 TB butter and 1 TB olive oil over medium-high heat in a skillet. Salt and pepper chicken breasts on each side, then sear it on both sides so that it is nicely browned. (Approx 4 min on each side.)

  2. 2

    Remove the browned chicken from the skillet to a platter and set aside.

  3. 3

    Turn the heat down to medium then add the remaining butter and olive oil to the skillet.

  4. 4

    Add your sliced mushrooms, onions, and minced garlic.

  5. 5

    Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.

  6. 6

    Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan.

  7. 7

    Add the marsala cooking wine and spices and bring to a boil.

  8. 8

    Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce. ***See note in the last step if you prefer a thicker sauce.

  9. 9

    Add your browned chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer.

  10. 10

    If you prefer a thinner sauce, add more chicken broth.

  11. 11

    Garnish with parsley and serve alone, with a salad, or with over steamed cauliflower rice.

  12. 12

    ****If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9. Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and chicken reaches 165 degrees with an internal thermometer.