This Keto Chicken Marsala is a classic recipe with a healthy twist. You can't beat this golden pan-seared chicken topped with succulent mushrooms in a rich, velvety sauce. And it has only 4.5g of carbs per serving!
Season the chicken on both sides with salt and pepper. Add the oil to a large skillet set over medium heat. Once hot, add the tenders and cook 5 to 6 minutes per side, until golden. Remove to a 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 beginning to thicken.
Add the chicken back to the pan and cook another 3 to 5 minutes to heat through.