Paleo Chicken Marsala recipe

All Recipes Main Dish Recipes Chicken Chicken Marsala Recipes

Ingredients

4 (6 ounce) skinless, boneless chicken breasts
sea salt and ground black pepper to taste
¼ cup extra-virgin olive oil, divided
3 tablespoons unsalted butter, divided
1 small shallot, finely chopped
6 slices prosciutto, cut into thirds
1 (8 ounce) package cremini mushrooms, stemmed and halved
½ cup sweet Marsala wine
½ cup chicken stock
¼ cup chopped flat-leaf parsley

Nutrition Info

523.3 calories
carbohydrate: 7.2 g
cholesterol: 130.2 mg
fat: 33.2 g
fiber: 0.7 g
protein: 39.7 g
saturatedFat: 11.1 g
servingSize: -
sodium: 592.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice chicken breasts in half widthwise using a sharp knife. Cover with plastic wrap, pound with the flat side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

  2. Heat 1 tablespoon olive oil and 2 teaspoons butter in a large skillet over medium heat. Add 3 chicken pieces, cook until golden, about 5 minutes per side. Transfer to a large platter. Cook remaining chicken pieces in batches, adding 1 tablespoon olive oil and 2 teaspoons butter for each batch.

  3. Cook and stir shallot and prosciutto in the hot skillet until shallots soften, about 1 minute. Add mushrooms, cook until browned, about 5 minutes. Season with salt and pepper. Pour in Marsala wine, cook until slightly reduced. Pour in chicken stock, simmer until slightly thickened, about 1 minute.

  4. Stir 1 tablespoon butter into the skillet. Return chicken to the skillet, simmer until heated through, about 1 minute. Garnish with chopped parsley.

Recipe Yield

4 servings

Recipe Note

Here is my one-pot paleo recipe for traditional chicken Marsala! Great dish for entertaining and preparing in advance, stress-free.

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