Chicken Marsala – Paleo

Chicken Marsala is my favorite food and I have really missed it since we’ve gone Paleo. This is a very easy yummy version.

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Chicken Marsala - Paleo
Serves 4
Chicken Marsala is my favorite food and I have really missed it since we've gone Paleo. This is a very easy yummy version.
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325 calories
7 g
73 g
16 g
28 g
3 g
169 g
363 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 325
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 73mg
24%
Sodium 363mg
15%
Total Carbohydrates 7g
2%
Dietary Fiber 0g
1%
Sugars 1g
Protein 28g
Vitamin A
4%
Vitamin C
6%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
  1. 4 Organic skinless boneless chicken breast halves
  2. ¼ cup almond flour
  3. ½ tsp Kosher salt
  4. ½ tsp dried oregano
  5. 3 Tbs. extra-virgin olive oil
  6. 4 large cloves garlic, minced
  7. 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
  8. 1 cup dry of Marsala wine
  9. 2 Tbs. chopped fresh flat-leaf parsley
What you do
  1. In a bowl, mix together the almond flour, salt, pepper and oregano.
  2. Trim the chicken and slice on an angle into 3/4-inch-thick pieces.
  3. Coat chicken pieces in almond flour mixture.
  4. In a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers.
  5. Add the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side.
  6. Transfer the chicken to a plate. Cover with foil to keep warm.
  7. Return the pan to medium-high heat and add the remaining 1 Tbs. oil.
  8. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes.
  9. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds.
  10. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes.
  11. Return the chicken to the pan
  12. Cook for another 5 min or until the chicken is no longer pink.
  13. Garnish with parsley and enjoy!
beta
calories
325
fat
16g
protein
28g
carbs
7g
more
Jessy + Melissa http://www.jessyandmelissa.com/wp/