On those crazy nights, we’d gobble this up so fast when my mom cooked it.

Chicken Marsala is a delightful Italian-American dish that brings a touch of elegance to your dinner table. It's perfect for those who are watching their carb intake but still want to enjoy a savory, juicy meal. The combination of tender chicken and rich Marsala wine sauce makes it a family favorite, and it's surprisingly easy to prepare. This dish is a great way to introduce your family to new flavors while keeping things simple and delicious.

This low carb Chicken Marsala pairs beautifully with a side of steamed broccoli or a fresh green salad. For a heartier meal, you might consider serving it with cauliflower mash or zucchini noodles, which soak up the delicious sauce perfectly. A sprinkle of fresh parsley on top adds a pop of color and freshness.

Servings: 4

4 boneless, skinless chicken breasts
Salt and pepper to taste
1/4 cup almond flour
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoon butter
2 cloves garlic, minced
Fresh parsley, chopped (for garnish)

1. Season the chicken breasts with salt and pepper, then lightly coat them with almond flour.

2. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the mushrooms and cook until they are browned and tender, about 5 minutes.

4. Add the garlic to the mushrooms and cook for another minute until fragrant.

5. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.

6. Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens slightly.

7. Stir in the butter until melted and return the chicken to the skillet. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.

8. Garnish with fresh parsley before serving.

For a dairy-free version, you can substitute the heavy cream with coconut cream. If you have picky eaters who aren't fans of mushrooms, you can leave them out or replace them with sliced bell peppers for a different flavor. For a bit of extra flavor, try adding a splash of balsamic vinegar to the sauce.