Chicken Marsala

There is always a special place in our hearts for authentic Italian food, but with a Paleo lifestyle sometimes we need to bend the recipes a bit to make them work for us. This chicken marsala recipe proves once again that there is exciting life and tantalizing flavors that can be achieved without wheat flour. With that said and done, let’s explore the ingredients that make this Italian magic happen.

First there is the fortified Marsala wine which can be sweet or dry, most importantly it is produced in the region of Marsala in Sicily and there is no equal substitute when it comes to cooking, so make sure to purchase this kind. Secondly, there are crimini mushrooms. You might find them at the store labeled as baby bella, portobellini or baby portobello (Portobello mushrooms are the adult versions of crimini mushrooms) and in cooking you will find that they hold up better in soups or stews. And, of course, if you are dairy-free, you will need to sub in something creamy to keep those mouthwatering bites intact. For that, full-fat coconut milk will do the trick.

This dish takes about 40 minutes to make, but we believe it is absolutely worth the time investment – while the chicken simmers under a lid, you can chop up some salad greens and drizzle on a simple homemade vinaigrette to best enjoy the flavors of Italy.

Chicken Marsala Recipe

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Ingredients

• 4 chicken breasts, boneless and skinless, halved
• 1 1/2 cups crimini mushrooms, sliced
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup full-fat coconut milk
• Fresh parsley, minced (to garnish)
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Season the sliced chicken breasts to taste on both sides.
2. Melt some cooking fat in a skillet over medium high heat.
3. Brown the chicken for 3 to 4 minutes on each side and remove from skillet.
4. Add the shallots, garlic, and mushrooms; cook for another 2 to 4 minutes.
5. Pour the Marsala wine in the skillet and bring to a boil for 1-2 minutes.
6. Pour in the coconut milk and chicken stock. Season to taste and stir everything together.
7. Put the chicken back in the pan, cover and cook for 12 to 15 minutes, until the chicken is cooked through.
8. Serve sprinkled with chopped parsley.