– 2 large Chicken Breasts – 2 tbsp Almond Flour – ½ tsp Garlic Powder – ½ tsp Onion Powder – 1 tbsp Butter MARSALA SAUCE – 2 tbsp Unsalted Butter – 2 Garlic Cloves – 10 oz Button Mushrooms – ¾ cup Heavy Cream – ½ cup Chicken Broth – ¼ cup Marsala Wine – ⅓ cup Grated Parmesan
Cut Chicken Breast
Cut each chicken breast in half horizontally to form 4 chicken steaks of equal thickness so they cook at the same speed.
Coat Chicken Breasts
In a bowl, whisk almond flour, garlic powder, onion powder, salt, and pepper. Sprinkle the flour mixture on both sides of each chicken steak.
Cook Chicken Breasts
In a non-stick frying pan, melt butter over medium heat and cook chicken on both sides for 2-3 minutes.
Cook Button Mushrooms
In the same pan, over medium-high heat, add the remaining butter and cook the mushroom slices and garlic for a few minutes.
Deglaze And Simmer
Add the Marsala wine to deglaze the pan. Scrape down the bottom of the pan to help release the fat and add the chicken stock, heavy cream, and reduce to low heat to simmer.
Simmer the sauce for 2-3 minutes, until it thickens slightly, then stir in the Parmesan and a pinch of xanthan gum for thicker sauce.
Add Chicken Breasts
Return the chicken breast to the pan for 1 minute, and serve immediately with fresh parsley on top and keto rice on the side.
NET CARBS FAT PROTEIN
Serving: 1 Portion Makes: 4 Portions
Prep: 10 Minutes Cook: 10 Minutes