This Keto Creamy Chicken Marsala recipe is a low-carb version of the traditional Italian dish. It's made in one pot using thinly sliced chicken breasts, mushrooms, and topped with a rich, creamy marsala sauce.
Creamy Keto Chicken Marsala: EASY & GLUTEN-FREE

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

How to make chicken marsala keto-friendly

The classic Chicken Marsala recipe is generally quite ketone-friendly. The only thing that isn't is the flour that is typically used to coat the Chicken cutlets before pan-frying. The flour helps to absorb the Sauce on the outside of the chicken. It also helps thicken the sauce.

But this Keto version is made without flour or thickener so, while the flavors are still the same, the consistency is a little different. The result is still golden, juicy Chicken cutlets smothered in a rich, succulent Sauce that is well-seasoned and full of Marsala flavor.

Ingredients:

  • Poitrines de poulet - Il faut des escalopes de poulet désossées, sans peau et finement coupées. Voir les conseils ci-dessous pour éclaircir vos poitrines de poulet.
  • Champignons Cremini - Ce sont les ingrédients de base du poulet Marsala. Si vous ne les avez pas, utilisez les champignons que vous préférez.
  • Bouillon de poulet - C'est la base de votre Sauce et il ajoute de la saveur au poulet.
  • Thym et persil - Le thym et le persil se marient très bien et rendent ce plat très savoureux. Terminez avec du persil fraîchement haché pour une touche de fraîcheur.
  • Vin de cuisine Marsala - C'est la saveur principale de ce plat. Veillez à utiliser un vin sec plutôt qu'un vin doux. Voir les autres options de vin ci-dessous.
  • Crème épaisse à fouetter - Elle ajoute beaucoup d'onctuosité et de gras à votre sauce.

setup:

setup:

  • Step 1: Melt 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat. Season the Chicken breasts with salt and pepper on each side, then sear them on each side until golden brown. (About 4 minutes per side) Remove Chicken from pan and place on a plate.
  • Step 2: Lower the heat to medium and add the remaining butter and olive oil to the pan. Add the sliced mushrooms, onions and minced garlic. Sauté the mushrooms, onions and garlic over medium heat until the mushrooms are golden brown.
  • Step 3: Add the Chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. The brown bits have a lot of flavor, so keep them in your pan. Add the marsala cooking wine and spices and bring to a boil.
  • Step 4: Add the heavy cream and lower the heat to medium. Boil for 6-10 minutes so the Sauce can thicken and reduce.
  • Tip : If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.
  • Add the heavy whipping cream to the pan and stir to combine the ingredients. Then remove 2 tablespoons of the Sauce from the skillet and put it in a small bowl with 1/4 teaspoon of xanthan gum. Whisk until combined, then return to the pan with the browned Chicken and simmer on medium/low heat for 5 minutes or until the Sauce has thickened and the Chicken reaches 165 degrees with an internal thermometer.
  • Step 5: Return your seared Chicken to the pan and simmer for 5 minutes or until the Chicken reaches 165 degrees on an internal thermometer. If you prefer a thinner sauce, add Chicken broth.
  • Step 6 : Garnish with freshly chopped parsley and serve hot as is or over steamed cauliflower rice.

What kind of chicken should I use?

Thinly sliced Chicken cutlets are best for Chicken marsala. You need to be able to cook your Chicken through using a saute pan. To do this, you need to make sure that you don't use those huge Chicken breasts that they tend to sell. Larger, thicker Chicken breasts are ideal for baking or stuffing. They are not ideal for quick browning in a pan.

So if you only have thick Chicken breasts, you can do one of two things to thin them out:

  • Option 1 : Place a piece of plastic wrap on top of your Chicken breasts and use a meat mallet to pound your breasts until they are about 1/4″ thick. You can also do this inside a plastic bag. Just be sure to keep the bag open, or you will burst the bag. Using plastic wrap (or a zipper lock bag) is a sanitary thing. It keeps the Chicken juices from getting everywhere.
  • Option 2 : Cut your thick Chicken breasts in half lengthwise. If they're still pretty thick after slicing, you can switch to option 1 to thin them out even more.

Where can I find Marsala wine?

I used Marsala cooking wine in this recipe. Marsala wine is a brandy-fortified wine that is similar to sherry. It can be sweet or dry. You can find marsala wine at your local liquor store. Marsala cooking wine can also be found in grocery stores, usually in the vinegar section. This type of wine is made without alcohol.

I do not have Marsala wine. What can I use?

Marsala wine or Marsala cooking wine is what makes this Chicken Marsala dish, so I don't recommend omitting it.

BUT if you don't have Marsala wine or Marsala cooking wine at home and don't have time to go to the store, you can use one of these substitutes.

  • wine/sherry vinegar
  • white wine/vinegar
  • Madeira wine

The flavor will not be the same, but it will still be delicious.

Is Marsala wine keto-friendly?

Marsala cooking wine contains about 4g of net carbohydrates per serving. Keep in mind that, as with all wines, there is always some sugar. Since we're only using a quarter cup in this recipe, that equates to minimal carbs. But if you are on a strict Keto diet, I suggest using sherry vinegar instead of wine.

Creamy Keto Chicken Marsala

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

  • Prep Time 10 mins
  • Cook Time 30 mins
  • Course: Main Course
  • Cuisine: American, casual, Italian
  • Keyword: Keto Chicken Marsala
  • Servings: 4 Calories: 379kcal  

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)

Instructions :

  • Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Season the Chicken breasts with salt and pepper on each side, then sear them on both sides until golden brown. (About 4 minutes per side).
  • Remove browned Chicken from skillet and place on serving platter.
  • Lower heat to medium and add remaining butter and olive oil to pan.
  • Add mushrooms, onions and minced garlic.
  • Sauté the mushrooms, onions and garlic over medium heat until the mushrooms are golden.
  • Add the Chicken broth and deglaze the pan by scraping the bottom with a wooden spoon. The brown bits have a lot of flavor, so keep them in your pan.
  • Add the marsala cooking wine and spices and bring to a boil.
  • Add the heavy cream and lower the heat to medium. Boil for 6-10 minutes so the Sauce can thicken and reduce.
  • ***See note in last step if you prefer a thicker sauce.
  • Return your browned Chicken to the pan and simmer for 5 minutes or until the Chicken reaches 165 degrees with an internal thermometer.
  • If you prefer a thinner sauce, add more Chicken broth.
  • Garnish with parsley and serve alone, with a salad or over steamed cauliflower rice.
  • ****If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.
  • Add the heavy whipping cream to the pan 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 teaspoon of xanthan gum. Whisk until combined, then return to the skillet with the browned Chicken and simmer over medium/low heat for 5 minutes or until the Sauce has thickened and the Chicken reaches 165 degrees with an internal thermometer.

Notes :

If you have thicker Chicken breasts, you can cut them in half lengthwise or pound them with a meat mallet until they are about 1/4" thick. You will need two full-sized Chicken breasts for this recipe if you cut them in half.  

If you don't have marsala wine or marsala cooking wine, you can use any of the following ingredients. (It won't taste the same, but it will be delicious either way).

  • Sherry wine/vinegar*.
  • white wine/vinegar*.
  • Madeira wine

*Use this if you are on a strict Keto diet and don't want the added sugars of wine.

Nutrition :

Calories:   379kcal   |   Carbohydrates:   8g   |   Protein:   15g   |   Fat:   31g   |   Saturated Fat:   15g   |   Cholesterol:   113mg   |   Sodium:   600mg   |   Potassium:   581mg   |   Fiber:   1g   |   Sugar:   4g   |   Vitamin A:   1019IU   |   Vitamin C:   9mg   |   Calcium:   54mg   |   Iron:   1mg


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