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Paleo Chicken Marsala

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Recipe Summary Paleo Chicken Marsala

Here is my one-pot paleo recipe for traditional chicken Marsala! Great dish for entertaining and preparing in advance, stress-free.

Ingredients | Kitchen Stress

4 (6 ounce) skinless, boneless chicken breasts

sea salt and ground black pepper to taste

¼ cup extra-virgin olive oil, divided

3 tablespoons unsalted butter, divided

1 small shallot, finely chopped

6 slices prosciutto, cut into thirds

1 (8 ounce) package cremini mushrooms, stemmed and halved

½ cup sweet Marsala wine

½ cup chicken stock

¼ cup chopped flat-leaf parsley

Directions

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.

If making ahead, prepare the chicken through step 2 and refrigerate in a baking dish. When ready to serve, cook remaining ingredients, pour over chicken in the baking dish and bake at 300 degrees F (150 degrees C) for 15 minutes.

Info | Kitchen Stress

prep: 15 mins cook: 38 mins total: 53 mins Servings: 4 Yield: 4 servings

TAG : Paleo Chicken Marsala

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