Chicken Marsala is typically made with breaded chicken and cornstarch, making it off the paleo list. I love the taste of it though, so I reworked it to be a paleo-friendly recipe. If you avoid wine, there really isn’t a good way to make this without…so you probably won’t want to make this recipe. If you’re okay with a bit of wine, then get the ingredients for this and make it soon! A note about using arrowroot powder: you use it in a similar manner to cornstarch. I usually make a slurry with it before adding it to hot liquids, but you don’t need quite as much water as you do with cornstarch. I add close to equal amounts of arrowroot and cold water, whisk them together, and then add them to the liquid. I usually choose arrowroot when cooking with hot liquids because tapioca can sometimes get a little slimy. Just FYI, HA!
This dish would typically be served over rice or pasta, but obviously those options are out when it comes to paleo. I served this over a potato/cauliflower/parsnip mash and it was delicious. You could pretty much do whatever mixture of vegetables that you wanted to–those are just the three that I had some spare of on hand. I’ve also done mixtures of sweet potato and cauliflower, turnip and potato, and parsnip, carrot, and cauliflower. I love me some mash!
Chicken Marsala (Paleo)
1 pound chicken breasts, pounded to 1/2″ thickness (or just get chicken breast cutlets)
salt and pepper
1/2 pound sliced mushrooms
2 Tbsp butter
1/2 C Marsala wine
1/4 C chicken stock
1/4 C dry white wine
2 Tbsp coconut milk (or heavy cream for primal, if wanted)
2 Tbsp arrowroot starch
2 Tbsp cold water
1.- Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat and fry each piece of chicken 3-4 minutes per side. Remove to plate and tent with foil.
2.- Reduce heat to medium. Add butter and mushrooms to the pan. Cook mushrooms for about 5 minutes, give or take. Season with salt and pepper. Add Marsala, wine, chicken stock, and coconut milk.
3.- Once warmed through, add arrowroot slurry to liquid. Cook 3-4 minutes to reduce slightly. Pour mushrooms and sauce over chicken to serve.