- ⅓ cup paleo flour
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 3 tablespoons ghee
- 1 cup sliced mushrooms
- ½ cup marsala wine
- In a medium bowl or shallow pan, mix the flour, garlic powder, salt, pepper and oregano.
- Pat the chicken breasts dry, then coat the chicken breasts in the flour mixture.
- In a skillet over medium-high heat, add the ghee and then the chicken breasts. Cook the chicken until slightly browned on one side.
- Flip the chicken breasts and add the mushrooms to the skillet. Cook for another 2–3 minutes.
- Pour the marsala wine over the chicken and cover the skillet. Reduce heat to low and allow to simmer for 10 minutes or until chicken is cooked through.
Chicken marsala is one of my favorite restaurant dishes. Juicy chicken and meaty mushrooms sautéed in butter and topped with a wine sauce … what’s not to love?
Unfortunately, a lot. One major restaurant chain’s chicken marsala dish contains over 700 calories and a whole lot of of sodium — and the chickens, unfortunately, usually come from factory farms. Luckily, you can recreate chicken marsala quickly and healthfully right at home.
In our homemade version, we’ll use paleo flour, ghee instead of butter and lots of seasonings for a flavorful meal that’s good for you, too. Your family won’t know that it’s not from your favorite Italian restaurant!
We’ll start by mixing together your dry ingredients — the flour, garlic powder, salt and oregano — in a large bowl. If you like your food with a kick, this is a good time to add in some benefit-rich cayenne pepper or crushed red pepper. Pat the chicken breasts to make sure they’re dry, then dredge them in the seasoned flour.
In a skillet heated to medium-high, toss in the ghee and then add in the chicken breasts. This will give the chicken the rich flavor that makes chicken marsala so tasty. Cook the chicken breast until slightly browned on one side, then flip.
Time to give those ‘shrooms some color. Add them to the skillet and let them cook with the chicken for another 2–3 minutes.
At this point, pour the marsala wine over the chicken and mushrooms and cover the skillet. Reduce the heat to low and let the chicken cook through for 10 minutes or so. The alcohol in the wine will also reduce during this process, leaving you with the sweet taste of marsala.
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