Paleo Keto Chicken Marsala
Serves 6
10 mins prep
30 mins cook
35 mins total
A deliciously simple Italian American classic, made keto, paleo and low FODMAP friendly.
Congratulations!
Save $4 cashback on Banza Brown Rice Elbows Pasta. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on Banza Brown Rice Elbows Pasta. Scan QR-code and claim coupon
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 1/4 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 1/4 cup at a time as needed.
Once chicken is fully cooked return to pan with mushrooms + parsley, adding in milk, 1/4 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.
