, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Chicken Marsala with garlic butter green beans
Ingredients
- 1¾ lbs 800 g chicken breastchicken breasts
- ¼ cup (1 oz.) 60 ml (28 g) almond flour
- 1 tsp 1 tsp garlic powder
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp unsalted butter
- 12 oz. (5 cups) 350 g (1.2 liters) mushrooms sliced
- 2 (2 oz.) 2 (60 g) shallot finely choppedshallots finely chopped
- 2 2 garlic clove mincedgarlic cloves minced
- ¾ cup 180 ml Marsala wine, dry
- ½ cup 120 ml chicken broth
- ½ cup 120 ml heavy whipping cream
- 2 tbsp 2 tbsp unsalted butter
- 1 tsp 1 tsp fresh thyme leaves
- ¼ tsp ¼ tsp salt to taste
- ¼ tsp ¼ tsp ground black pepper to taste
- 1 lb 450 g fresh green beans trimmed
- 2 tbsp 2 tbsp unsalted butter
- 2 2 garlic clove mincedgarlic cloves minced
- ¼ tsp ¼ tsp salt to taste
- ¼ tsp ¼ tsp ground black pepper to taste
Instructions
- Slice the chicken breasts horizontally into thin, even cutlets. If needed, gently pound them to an even thickness.
- In a shallow bowl, combine the almond flour, garlic powder, salt, and black pepper. Lightly coat both sides of the chicken, shaking off any excess flour.
- Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken in batches for approximately 3–4 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a plate, reserving any accumulated juices.
- Prepare the Marsala sauce: Add the mushrooms to the same skillet and cook over medium-high heat for approximately 6–8 minutes, stirring occasionally, until browned and the released moisture has evaporated.
- Add the shallots and cook until softened. Stir in the garlic and thyme and cook for another 30 seconds, until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Simmer until the wine has reduced by approximately half.
- Add the chicken broth and simmer for another 2–3 minutes.
- Reduce the heat to medium-low and slowly stir in the heavy whipping cream. Simmer gently for approximately 3–5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Avoid boiling vigorously.
- Remove the skillet from the heat and swirl in the butter until melted and incorporated. Season with salt and black pepper to taste.
- Return the chicken and any accumulated juices to the skillet. Gently simmer over low heat for 1–2 minutes, until heated through and coated in the creamy sauce.
- Prepare the green beans: Meanwhile, melt the butter in a separate skillet over medium heat. Add the green beans and cook, stirring occasionally, until crisp-tender. Add the garlic and cook for another minute, until fragrant. Season with salt and black pepper.
- Divide the chicken and creamy Marsala mushroom sauce among serving plates. Serve with the garlic butter green beans.
What is Chicken Marsala?
Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets cooked in a savory mushroom sauce flavored with Marsala wine.
The wine gives the sauce its distinctive depth and slightly nutty flavor, while mushrooms and garlic add richness.
Traditional versions are often made with wheat flour, but this low carb recipe uses almond flour to lightly coat the chicken. A splash of heavy cream creates an extra smooth, velvety sauce.
What is Marsala wine?
Marsala is a fortified wine from Sicily, Italy, known for its rich, complex flavor with nutty and caramel-like notes.
It's commonly used in savory cooking, especially in dishes such as Chicken Marsala, where it adds depth to sauces.
For this recipe, choose a dry Marsala wine rather than a sweet variety. Dry Marsala complements the savory chicken and mushrooms without making the sauce overly sweet.
Can I use another wine instead of Marsala?
Dry Marsala gives this dish its characteristic flavor, but if you can't find it, a dry sherry can be a reasonable substitute.
The finished sauce will taste slightly different, but it will still be delicious.
Avoid sweet Marsala and sweet cooking wines, which can overpower the savory flavors.
Can I make Chicken Marsala without alcohol?
Yes! Although Marsala wine provides the signature flavor, you can make an alcohol-free version using additional chicken broth.
For more depth, add a small splash of balsamic vinegar or lemon juice to balance the richness of the sauce.
Keep in mind that the flavor won't be identical to traditional Chicken Marsala.
What kind of mushrooms work best?
Regular button mushrooms work beautifully in this recipe, but you can also use other varieties, such as portobello or shiitake mushrooms.
For the best flavor, cook the mushrooms until their moisture has evaporated and they develop a nicely browned surface.
Avoid overcrowding the skillet, as this can cause the mushrooms to steam instead of brown.
How do I keep the chicken juicy?
Slice the chicken breasts into evenly sized cutlets so they cook quickly and evenly.
Avoid overcooking, as chicken breast can become dry when exposed to high heat for too long.
Use a meat thermometer to check that the thickest part reaches 165°F (74°C).
Returning the cooked chicken to the sauce just before serving also helps keep it moist and flavorful.
Can I use chicken thighs instead?
Absolutely! Boneless, skinless chicken thighs are a delicious alternative and tend to stay particularly juicy during cooking.
Adjust the cooking time depending on their thickness and make sure they are cooked through before serving.
Can I use Parmesan instead of almond flour?
Yes! For an extra savory flavor and a delicious crust, replace the almond flour with ½ cup finely grated Parmesan cheese mixed with the garlic powder and black pepper.
Lightly coat the chicken before frying and watch the heat carefully, as Parmesan can brown more quickly than almond flour.
Can I make Chicken Marsala without cream?
Absolutely! For a lighter, more traditional Marsala sauce, simply omit the heavy cream and increase the butter in the sauce to 3–4 tablespoons total.
After reducing the Marsala wine and chicken broth with the mushrooms, remove the skillet from the heat.
Gradually whisk in cold butter, one tablespoon at a time, until the sauce becomes glossy and silky.
This creates a rich, flavorful sauce without the cream.
How do I prevent the Marsala sauce from separating?
Keep the heat at a gentle simmer after adding the cream, rather than allowing the sauce to boil vigorously.
Stir occasionally and remove the skillet from the heat before adding the final butter.
Swirling the butter into the warm sauce helps create a smooth, velvety finish.
Can I make the green beans in an air fryer?
Yes! Air-fried green beans are a delicious alternative with lightly browned edges and a tender center.
Toss the trimmed, thoroughly dried green beans with melted butter, salt, and black pepper.
Arrange them in a single layer in the air fryer basket and cook at 380°F (193°C) for approximately 8–11 minutes, shaking halfway through, until crisp-tender with lightly browned spots.
For the best garlic flavor, toss the cooked green beans with minced garlic briefly sautéed in a little butter before serving. This also prevents the garlic from burning in the air fryer.
What else can I serve with Chicken Marsala?
The garlic butter green beans are a perfect low carb side dish, but there are plenty of other delicious options.
Try serving Chicken Marsala with cauliflower mash, roasted broccoli, sautéed spinach, or zucchini noodles.
Cauliflower mash is particularly good for soaking up the creamy mushroom sauce.
Can I prepare Chicken Marsala ahead?
Yes! The dish can be prepared ahead and gently reheated before serving.
For the best texture, store the chicken and sauce together in an airtight container in the refrigerator.
When reheating, warm gently over low heat and add a splash of chicken broth or cream if the sauce has thickened.
The green beans are best cooked shortly before serving to preserve their crisp-tender texture.
Storage and leftovers
Store leftover Chicken Marsala and green beans in separate airtight containers in the refrigerator for up to 3–4 days.
Reheat the chicken and sauce gently in a skillet over low heat until heated through, adding a splash of broth if needed.
The green beans can be reheated briefly in a skillet with a little butter.
Freezing is possible, although cream-based sauces may separate slightly after thawing.
