Keto Chicken Marsala

Keto Chicken Marsala

Made Keto Chicken Marsala tonight and it was delicious. I've included a copy of my ingredients and nutrition from MyFitnessPal. Directions are as follows:

I used one giant chicken breast that I sliced lengthways into 2 halves, and then actually had enough to make chicken strips for my son! For this recipe, I had three thin slices of chicken breast so it makes 3 servings.

I seasoned with Himalayan pink salt and ground black pepper, then coated lightly with Great Low Carb Bread Co. Low Carb Italian breadcrumbs mixed with parmesan cheese. Fried in a pan with butter and olive oil until completely done. Set aside.

In same pan, I sauteed about 6 sliced baby portabella mushrooms with a little minced garlic and removed from pan. Then I added chicken broth and white wine and simmered. I lined a small baking dish with aluminum foil, placed the breasts in the pan, poured the pan sauce over the breasts, then covered with the mushrooms, shredded cheese, green onions and black olives.

Bake at 400 degrees for 15 minutes until cheese is melted. Only 2 net carbs per serving! *ignore the sodium count, it's totally off!!