6 Ingredient Easy Low Carb Chicken Marsala Paleo Gluten Free Food

PALEO KETO CHICKEN MARSALA

Steps:

• 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.

GLUTEN FREE CHICKEN MARSALA

Steps:

• Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ).
• Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
• Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!