CookPal AI
Easy Paleo Chicken Marsala

Easy Paleo Chicken Marsala

Cost $15, save $10

Source: Recommended by CookPal

  • 15 Min
  • 5 Servings
  • $15

INGREDIENTS

  • Poultry

    • 🍗 4 skinless, boneless chicken breast halves

  • Seasoning

    • 🧂 Sea salt to taste
    • 🧂 Ground black pepper to taste

  • Oils and Butter

    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons unsalted butter, divided

  • Meat

    • 6 (1 ounce) slices prosciutto, cut into thirds

  • Vegetables

    • 🧅 1 small shallot, minced
    • 🍄 8 ounces crimini mushrooms, stemmed and halved

  • Liquids

    • ½ cup sweet Marsala wine
    • ½ cup chicken stock

  • Garnish

    • 🌿 ¼ cup chopped flat-leaf parsley

STEPS

1

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.

2

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.

3

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.

4

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.

5

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.

NUTRIENTS

Per 1 serving

🔥

357

Calories

  • 29
    Protein
  • 6
    Carbs
  • 21
    Fats

💡 Use thin chicken cutlets for even cooking.For a more intense flavor, reduce the sauce slightly longer before returning the chicken to the pan.Serve with a side of steamed vegetables or cauliflower rice to keep the recipe paleo-friendly.