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.

Chef_Bassile

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posted on 1 year ago — updated on 1 year ago

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This Creamy is a 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 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 on the outside of the chicken. It also helps thicken the sauce.

But this 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 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 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:

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 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 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 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 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 diet, I suggest using sherry vinegar instead of wine.