Paleo Keto Chicken Marsala
A deliciously simple Italian American classic, made keto, paleo and low FODMAP friendly.
Equipment
- Saute Pan with Lid
Ingredients
- 3 chicken breasts sliced thinly lengthwise
- ⅔ cup almond flour
- salt + pepper to taste
- 2 tablespoon garlic oil
- 1 cup oyster mushrooms chopped
- ¼ fresh parsley chopped
- ¾ cup chicken broth divided into ¼ cup portions
- ¼ cup red vermouth or Marsala wine
- ¼ cup almond milk
Instructions
- Place parchment paper on a hard surface or counter top and add thinly sliced chicken breasts on top. Cover with another sheet of parchment + using a meat tenderizer or rolling pin, pound the chicken thinner being careful not to over-tenderize the meat. Opt for 2-3 whacks on each chicken breast.
- In a large bowl, add almond flour, salt + pepper and gently mix. Dredge chicken breasts in almond flour mixture, setting aside on a plate.
- In a large sauté pan over medium heat, heat garlic oil + sauté mushrooms and parsley, approximately 5 minutes.
- Once mushrooms are tender, add ¼ cup of broth to the pan, then add in chicken breasts 2-3 pieces at a time depending on the size of your pan. Cook chicken breasts about 8 minutes on each side. Repeat the process until all chicken breasts have been fully cooked. Continue adding chicken broth ¼ cup at a time as needed.
- Once chicken is fully cooked return to pan with mushrooms + parsley, adding in milk, ¼ cup of broth + marsala or dry white wine, allowing to simmer an additional 10 minutes.
- Serve immediately over pasta or with a side of mashed potatoes.
Notes
Tip: If mushrooms and parsley are cooking down too much ,set them aside on plate with chicken as you cook the chicken breasts. All will return to saucepan at the end.
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