🇮🇹 Italian

Chicken Marsala

Golden pan-fried chicken in a glossy Marsala wine pan sauce — a timeless Italian-American classic that's elegant yet effortless.

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580 cal / serving 12g net carbs 46g protein 22g fat Prep: 10 min Cook: 25 min 2 servings

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Ingredients

Meat & Poultry

0.5 lb chicken breasts, pounded or sliced thin

Dairy & Eggs

1 whole egg
0.5 cup milk

Produce

0.5 whole lemon

Pantry

1 cup Marsala wine
1 cup all-purpose flour (for dredging — or almond flour for low-carb)
0.25 cup all-purpose flour (for sauce — or 1/8 tsp xanthan gum for low-carb)
2 tbsp olive oil

Spices & Herbs

2 tbsp fresh parsley, chopped

Instructions

1. Beat the egg and mix with milk in a shallow bowl. Place flour in a separate shallow bowl. Low-carb option: use almond flour for dredging.

2. Heat olive oil in a large skillet over medium-high heat. Dip chicken in the egg mixture, then dredge in flour, shaking off excess. Place in the hot pan.

3. Cook chicken until golden brown on both sides, working in batches if needed. Set all cooked chicken aside.

4. Return all chicken to the pan and pour in 1 cup Marsala wine. Let it simmer.

5. In a small bowl, whisk the remaining 1/4 cup flour with just enough additional Marsala to make a thin slurry. Pour over the chicken and stir to incorporate. Low-carb option: whisk 1/8 tsp xanthan gum into the Marsala instead.

6. Simmer until the sauce thickens to a glossy consistency, 3–5 minutes.

7. Squeeze lemon juice over the top, garnish with parsley, and serve. Goes beautifully over zucchini noodles for a low-carb meal, or pasta for the classic version.

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