1. Start by pounding the chicken breasts to an even thickness, about 1,5 cm. Season both sides with salt and pepper.

2. In a shallow dish, combine almond flour, salt, and pepper. Dredge each chicken breast in the almond flour mixture, shaking off any excess.

3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, melt the remaining 2 tablespoons of butter. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

5. Stir in the minced garlic and cook for an additional minute.

6. Pour in the chicken broth and Marsala wine, scraping the bottom of the skillet to deglaze it. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly reduced.

7. Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes until the sauce thickens slightly.

8. Return the chicken breasts to the skillet, spooning some of the sauce and mushrooms over them. Cook for an additional 2-3 minutes to heat the chicken through.

9. Serve the Keto Chicken Marsala hot, garnished with fresh parsley. You can enjoy it with cauliflower rice or steamed vegetables as a side dish.

Enjoy your delicious Keto Chicken Marsala!