Easy Paleo Chicken Marsala

Prosciutto, cremini mushrooms, and Marsala wine are cooked with chicken breasts in this hearty, paleo recipe that is ready in 30 minutes.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 357 Calories

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
• 1 small shallot, minced
• 6 (1 ounce) slices prosciutto, cut into thirds
• 8 ounces crimini mushrooms, stemmed and halved
• 0.5 cup chicken stock
• 0.25 cup chopped flat-leaf parsley
• 0.5 cup sweet Marsala wine

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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. Remove chicken from the pan and set aside.

Step 4

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. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.