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Two crispy chicken breasts smothered in marsala sauce

Crispy Italian Chicken Breasts w/ Marsala Sauce

Cook Time:
8 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat46g
Total Carbohydrates29g
Dietary Fiber6g


  • 1 pound boneless, skinless chicken breasts
  • ½ cup regular or gluten-free panko bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic salt
  • 2 eggs, beaten
  • Vegetable oil for frying


  1. Fillet each chicken breast into 2-inch pieces. Place in a large plastic bag and pound with a meat mallet until ½-inch thick.

  2. Place ⅓ cup almond flour in a shallow dish.

  3. Mix remaining almond flour, bread crumbs, cheese, herbs and garlic salt in another shallow dish.

  4. Beat eggs in a third shallow dish.

  5. Dip chicken into flour, then eggs, then seasoned flour mixture, pressing to coat chicken well. Let stand for 10 minutes.

  6. To prepare sauce, melt butter in a small saucepan and brown mushrooms.

  7. Add almond flour and cook for 1 minute.

  8. Slowly whisk in stock, marsala, herbs and garlic salt and bring to a boil. Reduce heat slightly and cook for about 10 minutes to thicken, stirring frequently; keep warm.

  9. Heat ½-inch vegetable oil in a large skillet.

  10. Cook chicken for about 2 minutes on each side or until golden brown and cooked through.

  11. Serve immediately with sauce.

Made with these products:

One pound bag of Blue Diamond finely sifted almond flour
Almond Flour