Paleo Chicken Marsala
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
42
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1
Sea Salt3 tbsps
Unsalted Butter (divided)1 small
Shallot (finely chopped)1 cup
Marsala Wine (sweet)1 cup
Chicken StockDirections:
1
Slice chicken breasts in half widthwise using a sharp knife
2
Cover with plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness
3
Season both sides with salt and pepper
4
Heat 1 tablespoon olive oil and 2 teaspoons butter in a large skillet over medium heat
5
Add 3 chicken pieces; cook until golden, about 5 minutes per side
6
Transfer to a large platter
7
Cook remaining chicken pieces in batches, adding 1 tablespoon olive oil and 2 teaspoons butter for each batch
8
Cook and stir shallot and prosciutto in the hot skillet until shallots soften, about 1 minute
9
Add mushrooms; cook until browned, about 5 minutes
10
Season with salt and pepper
11
Pour in Marsala wine; cook until slightly reduced
12
Pour in chicken stock; simmer until slightly thickened, about 1 minute
13
Stir 1 tablespoon butter into the skillet
14
Return chicken to the skillet; simmer until heated through, about 1 minute
15
Garnish with chopped parsley