I have a lot of favourite keto recipes but this ranks right up at the top.
Servings: 4 Servings
Cost: $30.00 CDN
- 1 bundle asparagus
- 4-5 boneless skinless chicken thighs or 4 thinly sliced breasts*
- All-purpose flour or almond flour
- Olive oil as needed
- Sea salt and black pepper as needed
- 8 oz. mushrooms quartered
- 2 cloves garlic minced
- 3/4 cup Marsala wine, the important stuff.
- 3/4 cup low sodium chicken broth
- fresh parsley to garnish
- Parmesan Cheese to garnish
- 2 tablespoons Butter
- Preheat the oven to 400
- First prepare the asparagus. Snap the ends off the asparagus and discard. Cut the stalks into thirds or fourths, depending on the size, to create 1″ pieces. Add to a baking sheet, drizzle with two tablespoons of olive oil, and season with salt and pepper. Bake 15-20 minutes, checking often, until tender and the ends are crisp. Set aside until needed. I do this step just as I begin browning the chicken.
- Heat a skillet over medium high heat with 3-counts of olive oil (literally count 1-2-3!) You want enough to coat the bottom of the skillet.
- Add about 1/2 cup of flour to a plate. Season with salt and pepper for flavor. Dredge each chicken piece in flour.
- When the skillet is hot, add 2 pieces of chicken at a time. Sear 5-7 minutes on each side in batches until nice and brown and fully cooked through. Add a drizzle of oil if needed. Transfer to a plate. The skillet should have bits of brown which is good!
- Add the mushrooms to the same skillet. Depending on how much oil is left in the pan, you may want to add some more. I added 1 tablespoon. Reduce the heat to medium and cook the mushrooms 3 minutes until soft and caramelized. Scrape all that goodness from the bottom of the pan to incorporate with the mushrooms.
- Add the garlic and cook 45 seconds until fragrant.
- Add the Marsala wine, increase the heat, and boil down for a minute to release some of the alcohol.
- Add the chicken stock, lower the heat down to a simmer and cook for ten minutes. The sauce will reduce and thicken on its own, just be patient with it. See notes below for hints!
- Stir in the roasted asparagus once the sauce forms. Taste and add salt and pepper as needed.
- Snug the chicken pieces into the sauce, and allow to re-heat for 2-3 minutes. Add chopped parsley for garnish.
So we have a lot of favourite keto friendly recipes but this one ranks right up at the top. The marsala wine is a must. Don’t substitute. It makes the initial dish a little expensive if you have to buy it, trust me you will use it again and again and probably have to buy another bottle of marsala wine.