Keto Chicken Marsala in 30 Minutes
This skillet keto chicken marsala is super easy to make and loaded with flavor! The creamy marsala and mushroom sauce is restaurant quality in only 30 minutes!
Servings: 4
Calories: 465
Ingredients
- 1 Pound Boneless Skinless Chicken Cutlets
- salt and pepper to taste
- 2 Tablespoons avocado oil
- 2 Tablespoons butter
- 1 small Shallots, diced
- 8 ounces baby Bella mushrooms, sliced
- 2 cloves Garlic, minced
- ½ Cup Marsala Wine
- ½ Cup chicken Broth
- 1 Cup heavy cream
- 2 Tablespoons Chopped Parsley for garnish
Instructions
- Season both sides of the chicken cutlets with salt and pepper to taste. Heat the butter and 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for a few minutes on each side until golden brown. Remove the chicken from skillet and set aside.
- Using the same skillet, reduce the heat to medium and add the remaining tablespoon of avocado oil. Add the onions and sauté for 5 minutes, until soft. Then add your garlic and cooked for about 1 minute more. Last, add your mushrooms and cook until tender, about 8 minutes. Stir in the wine and bring to a simmer for 5 minutes.
- Stir in the chicken broth and heavy cream. Season with salt and pepper to taste. Add the chicken back to the skillet and spoon some of the sauce over the chicken.
- Simmer for about 10 minutes or until thickened. Garnish with parsley and serve.
Nutrition
Calories: 465 | Carbohydrates: 6g | Protein: 27g | Fat: 36g | Fiber: 1g