PALEO CHICKEN MARSALA

March 2, 2011 4 Comments

Chicken Marsala

Here at cavemanbistro.com we try to keep things simple and each recipe around 5-7 ingredients total.  Although this dish has well over 7 ingredients, your family will love this Paleo spin on a traditional Italian meal!  The secret is the fresh herbs and a real Marsala wine.

Marsala is a sweet Italian dessert wine with a dark amber color.  A true Italian Marsala will be produced in the D.O.C zone located in southwestern Sicily.  Its’ dark amber color is derived from blending older Marsalas with younger ones and small amounts of cooked “must” are added to provide its distinctive flavor.

Paleo Chicken Marsala

Serves 6

INGREDIENTS:

  • 6 boneless skinless free range chicken breasts
  • 4 TBS Extra Virgin Olive Oil
  • 2 Large Shallots – chopped
  • 6 Cloves garlic – crushed
  • 1 Yellow onion – diced
  • 1 tsp fresh ground black pepper
  • 6 sprigs fresh thyme – leaves removed from stems
  • 16-20 fresh sage leaves – torn
  • 4 cups of large white or crimini brown mushrooms – quartered
  • 1 1/2 cups marsala wine
  • 2 Cups Paleo Low Sodium Chicken Stock
  • 1 1/2 tsp arrowroot powder

FOR GARNISH:

  • 3-4 cups of chopped broccoli florets.

PROCEDURE:

Heat oven to 180 degrees.  In a large mixing bowl combine 2 TBS of the olive oil with the shallots, garlic, onion, pepper, thyme, and sage.  Mix well.  Slice chicken into thin chunks and add to mixture.  Combine well and allow to marinate for 10-15 minutes while you chop the broccoli florets.  In a large saute’ pan heat the remaining 2 TBS of olive oil and brown and saute’ the chicken mixture over medium heat until chicken is cooked through to an internal temperature of 165 degrees.  Remove chicken to oven proof platter and place in the oven to keep warm.

Return saute’ pan to the stove and add the quartered mushrooms.  Saute’ for 5 minutes over medium heat, stirring often.  With mushrooms still in pan, increase heat to medium high and deglaze with the marsala wine.  With wire whisk, tongs, or spoon, remove browned bits from the bottom of the saute’ pan and stir them into the marsala sauce.  Add chicken stock and heat sauce to a simmer.  Simmer the sauce for 10 minutes to reduce.  Steam your broccoli and set the table now while sauce is simmering!  After 10 minutes, add the arrowroot powder to the sauce to thicken it.  Remove chicken from the warming oven and add it to the sauce.  Combine and coat the chicken with the sauce and in a large decorative serving bowl, serve it over the steamed broccoli.  Enjoy!

NUTRITION INFO: (Per Serving) 354Calories, Total Fat 13.8g, Sat. Fat 2.3g, Cholest. 78.6mg, Sodium 104.7mg, Carb. 13.9g, Fiber 3.1g, Sugars 4g, Protein 33.5g

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4 Comments to “PALEO CHICKEN MARSALA”
  1. Sara says:

    This looks absolutely delicious! I will definitely be trying this soon. Thanks for sharing!

  2. Molly O. says:

    This is one of the best recipes I’ve made and eaten in the last year, hands down! We did alter and put it over cauliflower rice (recipe at nom nom paleo blog) and it was freakin’ delicious! Can’t wait to make it for the ‘rents…and for us again. Thank you for this!

  3. [...] The link for the recipe is: http://www.cavemanbistro.com/2011/03/02/paleo-chicken-marsala/. [...]

  4. Kelli says:

    I have a question??? There are so many Paleo recipes on the internet and in Paleo cookbooks that I have read for Chicken Marsala like yours This is my favorite meal to make. I top it over spaghetti squash. However every recipe just calls for Marsala wine. None of the recipes suggest a particular Marsala wine. I have looked in Whole foods and Trader Joe’s to see if there is an organic Marsala wine and this does not exist from what I can see. The Marsala Wine I see in regular grocery stores has potassium sorbate (preservative) and potassium metabisulfite (preservative). Is there a Marsala wine without preservatives? What marsala wine should I use to be PALEO?

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