Paleo Chicken Marsala
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
66
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1
Sea Salt2 tbsps
Unsalted Butter (divided)1 small
Shallot (minced)1 cup
Marsala Wine (sweet)1 cup
Chicken StockDirections:
1
Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface
2
Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness
3
Season both sides with salt and pepper
4
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted
5
Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side
6
Lower the heat to medium; add olive oil to the skillet if needed
7
Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute
8
Stir in the mushrooms and cook until browned, about 5 minutes
9
Season with salt and pepper
10
Pour wine into skillet; simmer until flavors combine, about 1 minute
11
Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute
12
Stir 1 tablespoon of butter into the skillet
13
Return chicken to the pan; simmer until chicken is heated through, about 1 minute
14
Garnish with parsley, salt, and pepper