Low Sodium Almond Flour Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Almond Flour Chicken Marsala with Mushrooms

Golden, almond-flour-crusted chicken cutlets take center stage here, seared until deeply browned and perfectly juicy, then bathed in a rich mushroom marsala-style sauce built from earthy cremini mushrooms, fresh garlic, and thyme. A splash of balsamic vinegar and a touch of honey give the sauce its signature depth, while a quick arrowroot slurry and a swirl of butter bring it to a glossy, velvety finish that clings to every bite of chicken. The almond flour dredge creates a delicate, crisp exterior on the cutlets without any heavy breading, letting the mushroom sauce really shine as the star of the plate. Finished with a scatter of fresh parsley, this dish feels restaurant-worthy but comes together in one skillet with minimal fuss. It's a satisfying, flavor-packed dinner that fits neatly into an added salt–conscious kitchen, proving you don't need a salty pantry staple to build something this rich and savory.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup almond flour
3 tbsp extra virgin olive oil, divided

For the sauce

16 oz cremini mushrooms, sliced ¼ inch thick
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 ½ cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tsp honey
1 tsp arrowroot powder
1 tbsp cold water
2 tbsp grass-fed butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper, then dredge lightly in the almond flour, shaking off any excess.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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