Name: Easy Paleo Chicken Marsala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; 0.5 cup sweet Marsala wine; 0.5 cup chicken stock; 0.25 cup chopped flat-leaf parsley

Easy Paleo Chicken Marsala

4.8

(6)

6 Reviews

2 Photos

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

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

Jump to Nutrition Facts

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

Directions

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.
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. Remove chicken from the pan and set aside.
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.
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.

Bella mushrooms can be substituted for cremini mushrooms.

Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets.

I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

Nutrition Facts (per serving)

357	Calories
21g	Fat
6g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 357
% Daily Value *
Total Fat 21g	26%
Saturated Fat 8g	41%
Cholesterol 97mg	32%
Sodium 811mg	35%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 29g
Vitamin C 4mg	22%
Calcium 19mg	1%
Iron 2mg	13%
Potassium 216mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.