Paleo Chicken Marsala

By zhanghengshuo

4 Person

35 Minutes

171 Calories

Chicken Marsala is an Italian American recipe made with thinly sliced chicken and sauce containing marsala wine and mushrooms. 35 Minute Paleo Chicken Marsala recipe made with chicken, mushrooms, marsala wine, chicken broth and garnished with parsley. Thickened with arrowroot (or use cornstarch if you are not paleo) and you can serve it over mashed potatoes or noodles.

Ingredients

2 tbsp. Chopped parsley, to garnish
1 cup Paleo chicken broth
1/2 cup Marsala wine, or dry sherry
1 pound White mushrooms, halved
2 tbsp. Olive oil
1 tsp. Freshly ground black pepper
1/2 tsp. Salt
1/4 cup Arrowroot, or cornstarch
4 Boneless skinless chicken breasts, cut half crosswise

Method

01

Cut the chicken breasts in half lengthways to make them thinner and flatter. Season the chicken with salt and pepper on both sides.
02

Heat the olive oil in a non-stick or cast-iron skillet on medium-high heat. Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches. It does not need to be fully cooked, it will finish cooking in the sauce.
03

While the chicken is cooking cut the mushrooms in half. Add about two tablespoons of arrowroot to the cold chicken broth and mix well to combine.
04

Add the chicken broth mixed with arrowroot, marsala wine or sherry, and mushrooms into the pan along with the chicken pieces. DO NOT use cooking wine or sherry, it's heavily salted, has added preservatives, and is not suitable for this recipe.
05

Add the lid to the pan and simmer gently for 15 minutes. If the sauce isn't thickened the way you like it you can add some more arrowroot (about 1 tbsp cold water) and thicken the sauce, you probably won't need to use a whole 1/4 cup.
06

Garnish with parsley and serve over mashed potatoes or noodles.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Paleo Chicken Marsala

3.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 171 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. Chopped parsley, to garnish

1 cup Paleo chicken broth

1/2 cup Marsala wine, or dry sherry

1 pound White mushrooms, halved

2 tbsp. Olive oil

1 tsp. Freshly ground black pepper

1/2 tsp. Salt

1/4 cup Arrowroot, or cornstarch

4 Boneless skinless chicken breasts, cut half crosswise

03 Method

Step 1

Cut the chicken breasts in half lengthways to make them thinner and flatter. Season the chicken with salt and pepper on both sides.

Step 2

Heat the olive oil in a non-stick or cast-iron skillet on medium-high heat. Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches. It does not need to be fully cooked, it will finish cooking in the sauce.

Step 3

While the chicken is cooking cut the mushrooms in half. Add about two tablespoons of arrowroot to the cold chicken broth and mix well to combine.

Step 4

Add the chicken broth mixed with arrowroot, marsala wine or sherry, and mushrooms into the pan along with the chicken pieces. DO NOT use cooking wine or sherry, it's heavily salted, has added preservatives, and is not suitable for this recipe.

Step 5

Add the lid to the pan and simmer gently for 15 minutes. If the sauce isn't thickened the way you like it you can add some more arrowroot (about 1 tbsp cold water) and thicken the sauce, you probably won't need to use a whole 1/4 cup.

Step 6

Garnish with parsley and serve over mashed potatoes or noodles.

04 Author