Easy Paleo Chicken Marsala recipe
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Ingredients
- 4 skinless, boneless chicken breast halves sea salt and ground black pepper to taste 1 tablespoon extra-virgin olive oil, or more as needed 2 tablespoons unsalted butter, divided 6 (1 ounce) slices prosciutto, cut into thirds 1 small shallot, minced 8 ounces crimini mushrooms, stemmed and halved ½ cup sweet Marsala wine ½ cup chicken stock ¼ cup chopped flat-leaf parsley
Nutrition Info
- 357.1 caloriescarbohydrate: 5.8 gcholesterol: 96.6 mgfat: 20.5 gfiber: 1.1 gprotein: 28.9 gsaturatedFat: 8.2 gservingSize: -sodium: 811.3 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Paleo Chicken Marsala
Directions
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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.