Chicken, Main

Easy Paleo Chicken Marsala

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Beyond Easy Chicken Marsala

Recipe by Cooking Out LoudCourse: MainCuisine: ItalianDifficulty: Easy


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This recipe falls into the category of “I don’t have time to cook the elegance that I want to serve”. Minimal amount of time, super easy, and looks like you spent hours. If you want to loose the paleo, serve it with angel hair pasta bun on the side.


  • 4 skinless, boneless chicken breast halves

  • sea salt and ground black pepper to taste

  • 1 tablespoon extra-virgin olive oil, or more as needed

  • 2 tablespoons unsalted butter, divided

  • 6 (1 ounce) slices prosciutto, cut into thirds

  • 1 small shallot, minced

  • 8 ounces crimini mushrooms, stemmed and halved

  • ½ cup sweet Marsala wine

  • ½ cup chicken stock

  • ¼ cup chopped flat-leaf parsley


  • Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side.
  • Remove chicken, set aside under foil
  • Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
  • Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.


  • Bella mushrooms can be substituted for cremini mushrooms.
  • Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets.
  • I sauteed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.
  • Nutrition and Macros 357 calories; protein 28.9g; carbohydrates 5.8g; fat 20.5g

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