Description
This Keto Low-Carb Chicken Marsala recipe was inspired by Martha Stewart’s Chicken Marsala recipe. It’s gourmet and delicious and super easy to make. The recipe uses chicken thighs, compliant flour, mushrooms, garlic, butter, lemon juice, and parsley.
Ingredients
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- 1/2 cup Keto all-purpose flour for coating*
- Pinch pink salt
- Freshly ground black pepper to taste
- 8 chicken thighs (pasture-raised) (heart healthy)
- 3 + 2 tablespoons olive oil (for skillet)
- 2 cups sliced mushrooms
- 1/2 cup bone dry white wine
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter (grass-fed for heart healthy)
- 1/4 cup finely chopped fresh parsley
Instructions
- *See Notes for Keto Low-Carb Flour Blend recipe.
- Combine flour, salt, and pepper in a large, shallow dish; set aside.
- Heat a large skillet over medium-high heat until very hot.
- Dredge chicken in seasoned flour, tapping off excess.
- Set chicken aside.
- Add 3 tablespoons oil to the skillet.
- When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes.
- Turn thighs over and cook 3 minutes more.
- Remove chicken to a plate; set aside and keep warm. Wipe skillet clean.
- Heat the remaining 2 tablespoons of oil in the same skillet or more if needed.
- Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown until all the released liquid has evaporated, 5 to 7 minutes.
- Remove mushrooms from skillet. Set aside.
- Add wine to the skillet, scraping up any brown bits with a wooden spoon.
- Add garlic, lemon juice, butter, and parsley.
- Cook for 10 minutes until reduced and slightly thickened.
- Taste and adjust for seasoning. Set chicken thighs in an oven-proof pan.
- Pour sauce over chicken. Spoon mushrooms to put on top of each thigh.
- Bake for 40 to 45 minutes or until chicken is cooked, juices running clear. Remove from oven.
- Let sit for 5 minutes. Serve warm.
Notes
- The recipe is based on the Keto version and is approximate only. One serving has 8.37 grams of net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- In general: The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 15
- Cook Time: 50
- Category: KETO LOW-CARB
- Method: BAKING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 612.75
- Sugar: 0
- Sodium: 503.53
- Fat: 42.15
- Saturated Fat: 10.78
- Unsaturated Fat: 31.37
- Trans Fat: 0
- Carbohydrates: 7.68
- Fiber: 1.01
- Protein: 50.94
- Cholesterol: 218.5