Keto Chicken Marsala

Why This Is Strictly Keto

Traditional chicken marsala starts with cutlets dredged in flour before searing — this version skips the dredge completely and sears the chicken plain, relying on butter and a good hot pan for color. The rich sauce is built from real mushrooms, Marsala wine, chicken broth, and cream, with no cornstarch or flour needed to thicken it.

Ingredients

• 4 boneless, skinless chicken breasts, halved horizontally into thin cutlets
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• ½ cup dry Marsala wine
• ¾ cup chicken broth
• ⅓ cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season the chicken: Pat the chicken cutlets dry and season both sides with salt and pepper.

2. Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken cutlets 3–4 minutes per side, until golden and cooked through. Transfer to a plate.

3. Cook the mushrooms: Add another tablespoon of butter to the skillet. Add the mushrooms and cook, stirring occasionally, until deeply golden brown, about 6–8 minutes. Stir in the garlic and cook 30 seconds.

4. Deglaze with Marsala: Pour in the Marsala wine, scraping up the browned bits from the bottom of the pan. Simmer for 2–3 minutes to cook off the raw alcohol.

5. Build the sauce: Add the chicken broth and simmer for 5 minutes to reduce slightly. Stir in the heavy cream and simmer another 2–3 minutes until the sauce thickens slightly.

6. Finish: Return the chicken to the pan, along with any accumulated juices, and spoon the sauce over top. Simmer 2–3 minutes to warm through. Swirl in the remaining tablespoon of butter, sprinkle with parsley, and serve.

Nutritional Info (per serving, approximate)

Tips

• Pound the chicken cutlets to an even thickness so they cook uniformly and stay juicy.
• Use a dry Marsala wine, not the sweet cooking wine sold near the vinegar — the flavor difference is significant.
• Let the mushrooms brown undisturbed for a few minutes at a time; stirring too often keeps them from caramelizing.