Invisible Keto

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Cuisines → Italian → Italian (Roman) →

Chicken Marsala

"So good your eyes roll back in your head." — Picnic Guest

Whey protein is a low-carb miracle. It allows you to crust and brown meats while adding almost no carbohydrates. It is more fragile than flour, so take care not to burn it. Unlike flour, you do not want just a light dusting—a substantial, well-hydrated coating produces the best crust.

The real star of this dish is the sauce. I develop it over two or three days, using whatever wines and stocks I have on hand to guide it toward a rich, thick coating for the chicken.

Ingredients

Serves 4 to 6.

  • 4 boneless, skinless chicken breasts, trimmed
  • Salt and freshly ground black pepper
  • Whey protein isolate
  • Neutral cooking oil, as needed

Sauce

  • Marsala Sauce
  • 3 ounces pancetta or bacon, cut into ½-inch pieces
  • 1 pound portobello or cremini mushrooms, trimmed and thinly sliced

Serving

  • 2 teaspoons minced fresh parsley

Method

Prepare the Chicken

  1. Pound each chicken breast to a consistent ½-inch thickness. Cut each breast in half horizontally.

  2. Season both sides with salt and pepper. Apply a substantial coating of whey protein to the presentation side only, patting it firmly onto the surface.

  3. Refrigerate uncovered, whey-side up, on a wire rack for 1–2 hours. This allows the whey protein to hydrate and bond to the chicken.

Brown the Chicken

  1. Pour about ⅛ inch of oil into a skillet or Dutch oven. Heat over medium-high until the oil shimmers and the pan is thoroughly preheated, about 5 minutes.

  2. Working in batches so the pieces have plenty of space, place the chicken whey-side down in the skillet.

  3. Cook without turning until the coated side is deeply golden and beginning to release from the pan, about 2–4 minutes. Watch carefully, as whey protein can burn quickly.

  4. Transfer the chicken to the wire rack with the browned side facing up. Add more oil as necessary and repeat with the remaining pieces. The chicken will not yet be cooked through.

Prepare the Sauce

  1. Pour off excess oil, leaving the browned bits in the skillet.

  2. Cook the pancetta over medium-low heat, scraping up the browned bits, until brown and crisp, about 4 minutes.

  3. Add the mushrooms, increase the heat to medium-high, and cook until they release their moisture and begin to brown, about 8 minutes.

  4. Stir in the prepared Marsala Sauce and bring it to a gentle simmer.

Finish the Chicken

  1. Reduce the heat to low. Nestle the chicken into the sauce with the unbrowned side submerged and the browned whey crust held above the liquid.

  2. Cook gently, without boiling, until the center of the chicken reaches 145–150°F (63–66°C), approximately 3–7 minutes.

  3. Remove the skillet from the heat, cover, and rest for 5 minutes. Carryover heat should bring the chicken to approximately 150–155°F (66–68°C).

  4. Transfer the chicken temporarily to a warm plate and whisk the the butter from the Marsala Sauce recipe into the sauce. Do not boil the sauce after adding it.

  5. Stir the parsley into the sauce and season with salt and pepper to taste.

  6. Serve the chicken browned-side up, spooning the sauce beneath and around it so the whey crust remains crisp.

Storage

  • Refrigerator: Refrigerate in an airtight container for up to 3 days. The flavor of the sauce will continue to develop overnight.
  • Make Ahead: The Marsala sauce can be prepared 1–2 days in advance and refrigerated. Reheat it gently and cook the chicken just before serving for the best texture.
  • Freezer: Freeze the finished dish, or the sauce by itself, for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Reheat gently over low heat or in a 300°F (150°C) oven until warmed through. Avoid boiling the sauce, which can break the butter emulsion and overcook the chicken.

Inspirations