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Paleo Chicken Marsala

Rated as 5 out of 5 Stars

"Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free."
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29 m servings 357
Original recipe yields 5 servings (5 4-ounce servings of chicken)


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  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.


  • Cook's Notes:
  • 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 sauteed 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; 20.5 5.8 28.9 97 811 Full nutrition

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Excellent! I followed recipe exactly but added 2 cloves of fresh minced garlic! My family devoured it! I served it over fettuccine mixed with pesto (not sure if that is paleo) but it was a hit! ...