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30 Minute Gluten Free Chicken Marsala recipe, made in one pan! You can make it Paleo too, nice served with pasta or mashed potato, Make it TODAY!

Paleo Chicken Marsala

you'll LOVE this Paleo Chicken Marsala, it's easy to make with chicken, mushrooms, marsala wine and thickened with arrowroot to keep it paleo compliant. (you can use cornstarch if you're not following paleo)

Course Main Course
Cuisine Italian - American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 171 kcal
Author Noshtastic

Ingredients

  • 4 in boneless skinless chicken breasts cut half crosswise
  • 1/4 cup arrowroot or cornstarch if you are not paleo
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 lb white mushrooms, halved 453g
  • 1/2 cup marsala wine, or dry sherry 125mls, DO NOT use cooking sherry or wine!
  • 1 cup paleo chicken broth 250mls
  • 2 tbsp chopped parsley, to garnish

Instructions

  1. Cut the chicken breasts in half lengthways to make them thinner and flatter.
  2. Season the chicken with salt and pepper on both sides.

  3. Heat the olive oil in a non stick or cast iron skillet on a medium high heat.
  4. Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches. It does not need to be fully cooked, it will finish cooking in the sauce.

  5. While the chicken is cooking cut the mushrooms in half.
  6. Add about two tablespoons of arrowroot to the cold chicken broth and mix well to combine.

  7. Add the chicken broth mixed with arrowroot, marsala wine or sherry, and mushrooms into the pan along with the chicken pieces.  DO NOT use cooking wine or sherry, it's heavily salted, has added preservatives, and is not suitable for this recipe.

  8. Add the lid to the pan and simmer gently for 15 minutes. If the sauce isn't thickened the way you like it you can add some more arrowroot (about 1 tbsp to a 1 tbsp cold water) and thicken the sauce, you probably won't need to use a whole 1/4 cup.

  9. Garnish with parsley and serve over mashed potatoes or zoodles.

Recipe Notes

MARSALA WINE - I have used sherry in place of Marsala wine, but I don't ever use 'cooking wine' of any kind. If you are Paleo it's not suitable because of the added preservatives, but even if you are not it will alter the taste of the sauce and not for the better.

You can get relatively cheap dry sherry or real marsala wine at the liquor store and it will last a long time, the sherry is also great to use in gluten free Chinese recipes in place of Shaoxing Rice Wine, which usually contains added wheat.

ARROWROOT - For paleo you can also substitute tapioca or potato starch to thicken the sauce instead. However the texture of the sauce can sometimes be a little gloopy, but that's usually avoided as long as you don't use too much.

If you are not Paleo you can substitute with cornstarch to thicken.

Nutrition Facts
Paleo Chicken Marsala
Amount Per Serving
Calories 171 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 518mg23%
Potassium 455mg13%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 160IU3%
Vitamin C 9mg11%
Calcium 13mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.