An deliciously low carb and healthy version of the classic Chicken Marsala. This fun twist uses chicken sausages for an easy keto meal. This post is sponsored by al fresco all natural®.
Sometimes I forget that things can be easy. Almost every day, I feel that rising sense of panic, wondering what I am going to feed my family for dinner. They like to eat, I like them to eat healthfully, and none of us likes to eat the same thing day in and day out. So I feel this intense pressure to work some kitchen magic and put a super creative and delicious meal on the table every night. I mean, I am a food blogger, after all; what else do I have to do with my time? Oh, you know, writing a cookbook, promoting things on social media, answering reader questions, editing photos, writing up blog posts, playing webmaster. This foodblogging thing is a total snap! (In case you miss my tone here, imagine it dripping with sarcasm).
I have a tendency to over-complicate things in my head sometimes, forgetting that simple recipes can be just as delicious as very involved recipes. Sometimes more so, because you’re relaxed after making it and can enjoy it more. And the kids tend to appreciate the easy meals more than the complicated ones. In fact, I believe there may be an inverse relationship between how hard I’ve worked on dinner and how much my kids like it. So sometimes it’s a huge relief to me to remember that dinner can be, and perhaps should be, easy.
It’s also really lovely to discover that even the classics, those gourmet recipes you build up in your mind as complex and time-consuming, can be adapted to be easy. The folks at al fresco all natural® recently asked me to re-envision a classic chicken dish with their fully cooked chicken sausages. I’ve loved the al fresco® brand ever since I discovered it, which has to be about a decade ago now. They have incredibly flavourful products that my whole family loves, and many of them fit the low carb lifestyle easily. And those fully cooked sausages really do make for easy peasy dinners.
They are delicious on their own, of course, but it was a fun challenge to work them into a “classic” chicken dish. I had to mull over things I’d never tried before because I wanted to challenge myself (see? Over-complicating things again, of course!). But Chicken Marsala was a perfect fit. The original is pretty easy unto itself and using fully cooked chicken sausage makes it even easier. Ridiculously easy. Like “oops, did I forget to actually cook dinner?” easy. Bonus that the chicken sausage doesn’t require dredging in flour before hand to brown nicely and look gorgeous on the plate.
I used the Red Pepper & Asiago al fresco® sausages but this would also be great with the Sweet Italian. Or any flavour, really, although I advise against the spicy ones, as they may overpower your delicious marsala mushroom cream sauce! I highly recommend serving over mashed cauliflower to soak up all that lovely sauce.
Chicken Sausage Marsala
- In a large skillet, heat the avocado oil over medium heat until shimmering. Add the sausages and cook until heated through, and golden brown on all sides, 7 to 9 minutes. Transfer to a serving plate.
- Add the butter to the pan and let melt. Add the shallot and cook, stirring frequently, until translucent. Add the mushrooms and sauté until golden brown, about 5 minutes. Sprinkle with salt and pepper and the sage.
- Pour the marsala over the mushrooms and let cook until the wine is reduced by about half. Add the broth and the whipping cream and bring to a boil. Let cook until sauce is thickened.
- Pour mushrooms and sauce over the sausages. Serve over cauliflower rice or mashed cauliflower.
Total fat: 28.06g
Calories from fat: 247
Total dietary fiber: 0.44g
Many thanks to al fresco all natural® for partnering with me to bring you this recipe.