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Thinly sliced chicken breasts smothered in a creamy marsala mushroom sauce!
Chicken Marsala is one of my favorite Italian dishes to make! I changed things up a bit in this Keto version, with the addition of mascarpone cheese to make the sauce creamy and luscious.
The mushrooms have incredible flavor and a whopping 552mg of potassium per serving! When you are eating a Keto or low carb diet, getting enough potassium is really important.
Ingredients
16 ounces chicken breasts, sliced into small pieces
8 ounces Baby Bella mushrooms (or button), sliced
1 cup chicken stock
1/3 cup mascarpone cheese
1/2 cup marsala wine
1 garlic clove, minced
1/2 teaspoon dried basil
1 tablespoon fresh parley, chopped
2 tablespoons olive oil
2 tablespoons grass-fed butter
Salt & Pepper to taste
Preparation
Heat the olive oil in a pot over medium high heat. Sauté the chicken, and season with basil, salt and pepper, about 3 minutes on each side. Remove the chicken and set aside.
Add the butter to the pot, then sauté the mushrooms.
Allow them to get some good color, then push to one side. Add in the garlic and sauté for 20 seconds, careful not to burn it!
Deglaze the pot with the marsala wine, scraping up the brown bits on the bottom.
Stir in the chicken stock and most of the parsley (reserving some for garnish) then add the chicken back in. Cook for 10 minutes over medium heat, uncovered.
Remove the chicken and cook another 5 minutes to allow the sauce to thicken. Stir in the mascarpone cheese and cook an additional 5 minutes or until thickened.
Add the chicken back in just to heat it through.
Top with a garnish of parsley and serve along side your favorite Keto-friendly veggie or salad!
Makes 4 Servings
Macros: Fat 25 grams – Protein 35 grams – Carbs (net) 2 grams
Creamy Chicken Marsala - Keto and Low Carb
Ingredients
- 16 ounces chicken breasts sliced into filets
- 8 ounces Baby Bella mushrooms (or button) sliced
- 1 cup chicken stock
- 1/3 cup mascarpone cheese
- 1/2 cup marsala wine
- 1 garlic clove minced
- 1/2 teaspoon dried basil
- 1 tablespoon fresh parley chopped
- 2 tablespoons olive oil
- 2 tablespoons grass-fed butter
- Salt & Pepper to taste
Preparation
- Heat the olive oil in a pot over medium high heat. Sauté the chicken, and season with basil, salt and pepper, about 3 minutes on each side. Remove the chicken and set aside.
- Add the butter to the pot, then sauté the mushrooms. Allow them to get some good color, then push to one side. Add in the garlic and sauté for 20 seconds, careful not to burn it!
- Deglaze the pot with the marsala wine, scraping up the brown bits on the bottom. Stir in the chicken stock and most of the parsley (reserving some for garnish) then add the chicken back in. Cook for 10 minutes over medium heat, uncovered.
- Remove the chicken and cook another 5 minutes to allow the sauce to thicken. Stir in the mascarpone cheese and cook an additional 5 minutes or until thickened. Add the chicken back in just to heat it through. Top with a garnish of parsley and serve along side your favorite Keto-friendly veggie or salad!
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