Everyday Paleo Chicken Marsala

IMG_1523I love Sarah Fragoso’s Chicken with Fig Sauce and seems I make it for every dinner party with new people.  Tonight I made Sarah’s Chicken Marsala from her Everyday Paleo around the world Italian Cuisine cookbook and it easily qualifies as dinner party material.  It has only a few ingredients plus is easy and quick enough to grace your table on a weeknight.

I served it with steamed haricots verts with a spoonful of ghee.  Simple perfection.

  • 2 boneless, skinless chicken breasts, halved
  • sea salt and pepper
  • 4 tablespoons duck fat, butter or ghee, divided
  • 3 cups mushrooms, sliced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/4 teaspoon rosemary
  1. Place chicken breasts between pieces of parchment paper.  Gently pound with a meat mallet until the breast halves are about 1/4 inch thick.
  2. Season both sides of the flattened chicken breasts with sea salt and pepper.
  3. In a large skillet, heat 2 tablespoons of the duck fat, butter or ghee over medium-high heat.
  4. Once the pan is hot, add the chicken breasts and sear them for 3-4 minutes per side or until golden brown.  Remove from the pan and set aside.
  5. In the same pan, add the remaining 2 tablespoons of fat.  Once melted add the mushrooms and saute for 4-5 minutes.
  6. Add the Marsala wine and bring to a simmer, stirring occasionally.  Cook the mushrooms and wine together for 3-4 minutes.
  7. Add the chicken broth and rosemary, stir.
  8. Add the chicken back to the pan, cover and cook for an additional 8-10 minutes or until the chicken is cooked through.
  9. Serve the chicken topped with the Marsala sauce.

I am grateful each day for wellness, happiness and the opportunity to share with you.