Paleo Chicken Marsala Recipes
PALEO CHICKEN MARSALA
Here is my one-pot paleo recipe for traditional chicken Marsala! Great dish for entertaining and preparing in advance, stress-free.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 53m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Stir 1 tablespoon butter into the skillet. Return chicken to the skillet; simmer until heated through, about 1 minute. Garnish with chopped parsley.
Nutrition Facts : Calories 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, Sodium 592.8 mg, Sugar 3.6 g
6-INGREDIENT EASY LOW CARB CHICKEN MARSALA (PALEO, GLUTEN-FREE)
This easy, one-pan low carb chicken marsala recipe is gluten-free, paleo, whole 30, and made with just six ingredients in a skillet.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
- Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
- Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
- Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.
Nutrition Facts : Calories 332 kcal, Carbohydrate 8 g, Protein 29 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 104 mg, Sodium 546 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY PALEO CHICKEN MARSALA
Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 29m
Yield 5
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 811.3 mg, Sugar 2.2 g
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- Add the salt and pepper to the chicken cutlets on both sides and dredge in arrowroot starch until fully coated.
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