Description
Restaurant versions of chicken marsala come with inferior chicken and tons of sodium. Instead, make it at home with gluten-free flour.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- You can add cayenne pepper or other spicy herbs to up the heat factor.
- If you don’t have ghee handy, you can use butter, but make sure it’s grass-fed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main dish
- Method: By hand
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 408
- Sugar: 0.8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.4g
- Carbohydrates: 8.6g
- Fiber: 4.4g
- Protein: 54.3g
- Cholesterol: 155mg