Italian / Main Course
This easy creamy low carb keto chicken marsala is a great mouth watering Italian dish on busy weeknights that consists of juicy chicken breasts and delicious creamy sauce.
Let’s get started
Easy Keto Chicken Marsala
– 2 chicken breasts, skinless, boneless (about 400 g) – 1 tablespoon butter or olive oil – 1 cup portobello mushrooms, sliced – 3 tablespoons of marsala wine – 1 cup chicken broth – 1/2 Tablespoon xanthan gum (or arrowroot powder) – salt and pepper, to taste – chopped parsley, to garnish
Heat a pan over medium-high heat and add the butter. Once hot, add the chicken breasts and cook for a few minutes on both sides until golden brown.
Add the mushrooms to the pan halfway through and cook until the chicken and mushrooms have caramelized. Add the marsala wine to the pan to deglaze and cookout.
Whisk the xanthan powder with chicken broth. Reduce the heat and add the broth to the pan and continue to cook until the sauce has reduced.
Adjust the salt and pepper. Done! Garnish with chopped parsley and serve over cauliflower rice or zucchini noddles.
Some non-alcoholic options: – 1/4 cup of white grape juice – 1 tablespoon vanilla extract – 2 tablespoons of sherry vinegar – Cabernet Sauvignon – red grape wine Alcohol options: – Port – Red Vermouth – Amontillado wine – 2-3 teaspoons of brandy with 3/4 cup of dry white wine. – Madeira wine
– Heat a pan over medium heat, add butter/oil and brown the chicken breasts on both sides (about 3 minutes per side). Remove and set aside. – On the same pan, add little more oil and saute the mushrooms for a few minutes (the above two steps are totally optional, but recommended to give it more creamy flavor) – Grease the butter/olive oil to the base of the slow cooker. Add the browned chicken (or raw) to the bottom of the pot.
Just because of enough creamy sauce I like to serve it over cauliflower rice or zucchini noodles, or roasted/steamed broccoli and enjoy this low carb dish.