Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup almond flour
- 2 tbsp olive oil
- 1 cup mushrooms sliced
- 1/2 cup Marsala wine dry, not sweet
- 1/2 cup chicken broth low-sodium
- 2 tbsp butter
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in almond flour.
- Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, melt butter and saute the mushrooms until tender. Add the Marsala wine and chicken broth, scraping any browned bits from the pan. Simmer for 5-7 minutes until the sauce reduces slightly.
- Add the chicken breasts back to the skillet and cook for another 5 minutes, allowing the flavors to combine.
- Garnish with fresh parsley and serve with your favorite keto-friendly side dish.
Notes
Chef's Tip: Use a dry Marsala, not sweet - sweet Marsala will throw off both the carb count and the flavor balance of the dish. Keto Swap: traditional all-purpose flour dredge is replaced with almond flour.
Nutrition
Calories: 350kcal | Protein: 25g | Fat: 22g | Fiber: 1g
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