For a richer flavor, consider using a dry Marsala wine instead of sweet. If you don't have prosciutto, you can substitute with pancetta or even thick-cut bacon. Bella mushrooms are a suitable substitute for cremini mushrooms if preferred. Avoid overcrowding the pan when searing the chicken. Cook in batches if necessary to ensure proper browning. To prepare ahead, sauté the chicken until browned, then refrigerate. When ready to serve, complete the sauce and finish cooking the chicken in the sauce.
Easy Paleo Chicken Marsala
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING5 People
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VIEWS18
Experience the timeless allure of Chicken Marsala, reimagined for the modern, health-conscious palate. This Paleo-friendly rendition delivers the rich, savory flavors you crave, without compromising your dietary choices. Perfect for an elegant dinner party or a comforting weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol97 mg
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Fiber1 g
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Protein29 g
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Saturated Fat8 g
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Sodium811 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken: Place chicken breasts between two sheets of plastic wrap on a flat surface. Using the smooth side of a meat mallet, pound the chicken to an even 1/4-inch thickness. Season generously on both sides with sea salt and freshly ground black pepper. (5 minutes)
02
StepSear the Chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and the mixture is shimmering. Add the chicken cutlets to the skillet, being careful not to overcrowd the pan. Cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside to rest. (12 minutes)
03
StepSauté the Aromatics and Mushrooms: Reduce the heat to medium. If needed, add a touch more olive oil to the skillet. Add the prosciutto and minced shallot to the skillet and sauté until fragrant, about 1 minute. Add the halved crimini mushrooms and cook until they are nicely browned and have released their moisture, about 5 minutes. Season with sea salt and freshly ground black pepper to taste. (8 minutes)
04
StepCreate the Marsala Sauce: Pour the sweet Marsala wine into the skillet and allow it to simmer, scraping up any browned bits from the bottom of the pan, until the flavors meld and the wine reduces slightly, about 1 minute. Add the chicken stock and continue to simmer, stirring occasionally, until the sauce thickens slightly, about 1 minute. (3 minutes)
05
StepFinish and Serve: Stir in the remaining 1 tablespoon of butter to enrich the sauce. Return the seared chicken cutlets to the skillet and simmer gently until the chicken is heated through, about 1 minute. Garnish with freshly chopped flat-leaf parsley. Serve immediately. (3 minutes)
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Tillman Stiedemann
Jun 25, 2025This recipe was a game-changer! The Marsala sauce was so flavorful and the chicken was perfectly tender.
Coty Spinka
Jun 23, 2025I loved that this recipe was Paleo-friendly without sacrificing any of the deliciousness of traditional Chicken Marsala.
Tressa Torp
Jun 8, 2025The prosciutto added a wonderful salty and savory element to the dish.
Heloise Roberts
May 20, 2025The instructions were clear and easy to follow. I will definitely be making this again!
Elton Hermiston
May 17, 2025I substituted the chicken stock with bone broth for an extra nutritional boost, and it turned out amazing!
Hudson Hirthe
May 2, 2025My family raved about this recipe! It's a new favorite in our house.