Chicken Sausage Marsala

Prep Time 5 minutes Cook Time 25 minutes Serves 4 servings

An deliciously low carb and healthy version of the classic Chicken Marsala. This fun twist uses chicken sausages for an easy keto meal.


  • 1 tbsp avocado oil
  • 4 al fresco® fully cooked chicken sausages
  • 3 tbsp butter
  • 1 shallot, minced
  • 10 oz crimini or button mushrooms, sliced
  • Salt and pepper
  • 1/4 tsp dried sage
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy whipping cream


  1. 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.
  2. 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.
  3. 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.
  4. Pour mushrooms and sauce over the sausages. Serve over cauliflower rice or mashed cauliflower.


Recipe Notes

Food energy: 341kcal Total fat: 28.06g Calories from fat: 247 Cholesterol: 128mg Carbohydrate: 5.55g Total dietary fiber: 0.44g Protein: 16.77g

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