Paleo Chicken Marsala

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


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 38 mins

    TOTAL : 53 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

Per Serving: 523 calories; protein 39.7g; carbohydrates 7.2g; fat 33.2g; cholesterol 130.2mg; sodium 592.8mg. 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.