Recipes Main Dishes Chicken Chicken Marsala Recipes Easy Paleo Chicken Marsala 4.8 (6) 6 Reviews 2 Photos Here is my paleo recipe on the traditional chicken Marsala! Great dish for entertaining and preparing in advance. Stress free. Submitted by Cindy Anschutz Barbieri Updated on May 17, 2023 Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 4 skinless, boneless chicken breast halves sea salt and ground black pepper to taste 1 tablespoon extra-virgin olive oil, or more as needed 2 tablespoons unsalted butter, divided 6 (1 ounce) slices prosciutto, cut into thirds 1 small shallot, minced 8 ounces crimini mushrooms, stemmed and halved ½ cup sweet Marsala wine ½ cup chicken stock ¼ cup chopped flat-leaf parsley Directions Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside. Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute. Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes. I Made It Print Nutrition Facts (per serving) 357 Calories 21g Fat 6g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 357 % Daily Value * Total Fat 21g 26% Saturated Fat 8g 41% Cholesterol 97mg 32% Sodium 811mg 35% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 29g 58% Vitamin C 4mg 5% Calcium 19mg 1% Iron 2mg 13% Potassium 216mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.