Paleo Chicken Marsala

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Paleo Chicken Marsala

Looking for a healthy and delicious dinner option? Try this Paleo Chicken Marsala recipe made with wholesome ingredients and packed with flavor.

Course Main Course

Cuisine American, Italian

Keyword chicken marsala, chicken with mushrooms, paleo chicken marsala

Prep Time 25

Cook Time 6

Total Time 31

Servings

Calories 421kcal

Cost $25

Equipment

Ingredients

5 boneless skinless chicken breasts with skin if preferred
4 slices bacon cut into 1" pieces
½ lb button mushrooms sliced
1 garlic clove minced
1 teaspoon tomato paste
1 cup Marsala wine or chicken stock
1 ½ tablespoon lemon juice
4 tablespoon butter or ghee
2 tablespoon fresh parsley minced
2 tablespoon cooking fat bacon grease, beef tallow, or lard
Sea salt and freshly ground black pepper to taste

Instructions

Begin by heating the oven to 200°F and placing an oven-safe plate on the center rack. This will be used to keep the chicken warm later.
Heat 2 tablespoons of cooking fat in a large skillet over medium-high heat. Then, season the chicken with salt and pepper and cook in the skillet for 3 minutes per side, until cooked through. Remove the chicken from the pan and place on the warmed plate and back into the oven to stay warm.
5 boneless skinless chicken breasts, 2 tablespoon cooking fat, Sea salt and freshly ground black pepper
Over low to medium heat on the same skillet, cook 4 slices of diced bacon for about 4 minutes, until crispy. Remove the bacon from the skillet and reserve.
4 slices bacon
Add ½ pound of sliced button mushrooms to the skillet and turn the heat to medium-high. Cook for around 8 minutes, or until the liquid from the mushrooms has evaporated entirely, and the mushrooms have a light brown sear.
½ lb button mushrooms
To the skillet, incorporate the cooked bacon, 1 minced garlic clove, and 1 teaspoon of tomato paste. Cook for about 1 minute.
1 teaspoon tomato paste, 1 garlic clove
Pour in 1 cup of Marsala or red wine into the skillet. Bring up to a boil, then lower heat to simmer until about 1 ¼ cups of liquid remain, which should take about 5 minutes.
1 cup Marsala wine
Take the skillet off the heat and put in 1 ½ tablespoons of lemon juice. Drop 4 tablespoons of butter or ghee one at a time, mixing each time to combine. Include 2 tablespoons of minced fresh parsley.
1 ½ tablespoon lemon juice, 4 tablespoon butter, 2 tablespoon fresh parsley
Begin seasoning the Marsala sauce with 1 teaspoon each of sea salt and freshly ground black pepper. Taste and adjust seasoning as needed. Drench the Marsala sauce over the cooked chicken and serve.

Notes

This can be made with both chicken breasts or thighs. If you prefer the skin on the chicken, it can be left on for this recipe. It is a personal preference.
Use chicken broth or any preferred red wine in place of marsala if needed.
Serve the chicken covered in sauce over potatoes, cauliflower rice, or zoodles.

Nutrition