Paleo Chicken Marsala
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.
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