Easy Paleo Chicken Marsala recipe

All Recipes Main Dish Recipes Chicken Chicken Marsala Recipes

Ingredients

4 skinless, boneless chicken breast halves
sea salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil, or more as needed
2 tablespoons unsalted butter, divided
6 (1 ounce) slices prosciutto, cut into thirds
1 small shallot, minced
8 ounces crimini mushrooms, stemmed and halved
½ cup sweet Marsala wine
½ cup chicken stock
¼ cup chopped flat-leaf parsley

Nutrition Info

357.1 calories
carbohydrate: 5.8 g
cholesterol: 96.6 mg
fat: 20.5 g
fiber: 1.1 g
protein: 28.9 g
saturatedFat: 8.2 g
servingSize: -
sodium: 811.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.

  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet, cook until both sides are golden brown, about 5 minutes for each side.

  3. Lower the heat to medium, add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet, cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet, simmer until flavors combine, about 1 minute. Add chicken stock, simmer and stir until the sauce reduces slightly, about 1 minute.

  4. Stir 1 tablespoon of butter into the skillet. Return chicken to the pan, simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.

Recipe Yield

5 4-ounce servings of chicken

Recipe Note

Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free.

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