Here is my paleo-friendly version of the classic chicken Marsala! Excellent dish to prepare ahead of time and serve to guests. No stress.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
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
Instructions
- 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
| Calories | 357 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 811 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made it for my wife and I. I will be making it again for my family and friends. This dish was wonderful
The sauce is light and not heavy. It is simple to make. My family enjoyed it. The prosciutto gave it a little extra taste:)
Really tasty! Just skipped the parsley but the rest was great
I love chicken marsala, and decided to try this version because of the added prosciutto. Next time I would definitely cut the prosciutto smaller than in thirds – I found the large pieces made each bite too salty. There also seems to be a missing instruction in Step 2 to remove the chicken from the pan. This was served over mashed potatoes for fairly easy weeknight meal.
The best Chicken Marsala yet!! The prosciutto adds so much velvety flavor. Ive made it according to the recipe numerous times and it turned out perfect.
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! Will definetely make this again!