Paleo Chicken Marsala Food
EASY PALEO CHICKEN MARSALA
Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 29m
Yield 5
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 5.8 g, Cholesterol 96.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 28.9 g, SaturatedFat 8.2 g, Sodium 811.3 mg, Sugar 2.2 g
GLUTEN FREE CHICKEN MARSALA
One of my favorite dishes is Chicken Marsala, and it's one that I make pretty frequently. I often share my recipes with my sister in law, as well as a small group of friends on Facebook. My sister in law said that because of my brother's recent diagnosis of Type 2 Diabetes, she was trying to convert as many of his favorite recipes into GLUTEN FREE recipes. This is one that I make whenever I see my brothers. I've also started doing my francaise this way.
Provided by Daidreams
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ).
- Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
- Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!
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- Using a meat mallet, pound chicken to an even 1-inch thickness. Pat dry and sprinkle with sea salt. Heat coconut oil over medium-high heat in an enameled cast iron pan.
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