Paleo Chicken Marsala recipe
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Ingredients
- 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
Nutrition Info
- 523.3 caloriescarbohydrate: 7.2 gcholesterol: 130.2 mgfat: 33.2 gfiber: 0.7 gprotein: 39.7 gsaturatedFat: 11.1 gservingSize: -sodium: 592.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Paleo Chicken Marsala
Directions
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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.