Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free.
Ingredients
- skinless, boneless chicken breast halves: 4 piece
- sea salt and ground black pepper: (to taste)
- extra-virgin olive oil: 1 Tbsp (or more if needed)
- unsalted butter: 2 Tbsp (divided)
- slices prosciutto, cut into thirds: 6 piece (1 ounce)
- shallot: 1 piece (minced)
- ounces crimini mushrooms, stemmed and: 8 piece (halved)
- sweet Marsala wine: 0.5 cup
- chicken stock: 0.5 cup
- flat-leaf parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
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. Remove chicken from the pan and set aside.
-
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.
