This recipe has more mushroom than many other marsala recipes I’ve seen, but feel free to cut back if you like it less. I personally love the texture and flavors of Italian mushrooms, so I can’t really help myself!
I also like to add in a tablespoon of tamari soy sauce when I have it around. Since it’s completely optional and I don’t always add it in, I didn’t add to the recipe.
You’re going to love this creamy, low-carb Keto Chicken Marsala recipe.. It’s the ultimate ketogenic diet comfort food.
INGREDIENTS
- 12 oz chicken breast, boneless and skinless
- 8 oz heavy whipping cream
- 2 tbsps avocado oil
- 1/2 cup chicken broth
- 1/2 small onion, sliced
- 2 cups Italian or crimini mushrooms
- 1/2 cup cup Marsala wine
- 1 tsp dried thyme
- 12 oz cauliflower rice
- 1/4 tsp Salt and pepper
INSTRUCTIONS
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Cut your chicken breast into strips. If you prefer one large piece per serving, cut into 4 total pieces. Season the chicken with salt and pepper.
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Over medium-high heat, heat 1 tablespoon of avocado oil in a large skillet. Once heated add in the chicken pieces and cook until they are cooked and golden brown. Remove them from the skillet and set aside.
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Leave the grease from the chicken, add in the other avocado oil over medium-high heat. Add the onion and mushroom slices and saute for a few minutes until the onions are translucent.
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Add the marsala wine and bring to a boil and let the volume reduced to about half.
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Add the chicken broth, heavy cream, and thyme and bring to a boil again. Bring the heat down to medium-low and simmer for 10 minutes until the sauce is reduced and thicken.
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Add the chicken back to the skillet and cover them with the sauce. Simmer for additional 1-2 minutes. Season it with salt and pepper before serving.
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Warm up the cauliflower rice and serve on 4 separate places. Drop 1/2 tablespoon of butter on top and let it melt.
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Serve the chicken marsala on the side of the cauliflower rice. Garnish it with chopped parsley if desired.
RECIPE NOTES
Per pop: 552 calories, 44g fat, 32g protein, 8g total carbs