Got 30 minutes? That's all you need to whip up our tasty Keto Chicken Marsala, bringing a touch of Italy to your dinner table!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 mins Difficulty Level: Easy Recipe Makes 3 Servings
- 2 chicken breasts - 1 tbsp olive oil - 3 tbsp unsalted butter - 4 oz mushrooms, sliced - 2 cloves garlic, minced - ¼ cup dry Marsala wine - ⅓ cup chicken broth - ⅓ cup heavy cream - Fresh parsley, chopped (for garnish) - Sea salt, to taste - Freshly crushed pepper, to taste
1. Slice chicken cutlets evenly and season with salt and pepper.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken until browned, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, melt remaining 2 tbsp butter. Add mushrooms, garlic, salt, and pepper. Cook for 5 minutes until tender.
4. Add Marsala wine and chicken broth, stirring to combine. Simmer for 5 minutes until sauce thickens slightly. Stir in heavy cream and simmer for 1-2 minutes.
5. Return chicken to skillet, coat with sauce, and simmer for 2-3 minutes.
6. Remove from heat, garnish with parsley, and serve.
For perfect Keto Chicken Marsala, monitor cooking time closely and use a meat thermometer to ensure it reaches 165°F (74°C). Let the chicken rest briefly after cooking to allow the juices to redistribute.
Ready to dazzle your taste buds? Click here for the full Keto Chicken Marsala recipe and enjoy a speedy gourmet meal tonight!