Creamy Chicken Marsala

Chicken Marsala is a recipe that has been known to us by name, but we couldn’t recall having had it in the past nor had we tried to cook it. After a bit of research, in light of Otto’s love of mushrooms and all things umami, we were impressed to give it a try.

This creamy Chicken Marsala recipe was amazingly easy, and flavorful to boot. It is chicken breast heavy, but this has meant lots of leftovers for Heather, Otto, and me. One last note: Technically, Chicken Marsala is made with marsala wine, a fortified wine from Sicily. We were unable to find it easily, and so used a dry red wine instead. According to our research, this is acceptable; and, frankly, we don’t feel like we were missing anything. We know you’ll enjoy it, too!

Ingredients
chicken
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 large boneless skinless chicken breasts
4 Tbsp avocado oil, divided
2 Tbsp ghee, divided

sauce
8 ounces baby portobello mushrooms, sliced
5 cloves garlic, minced
3/4 C chianti red wine (or marsala or another dry red wine)
1 C bone broth
Cream from a 14.5 oz can of full-fat coconut milk
2 tablespoons fresh chopped parsley for garnish (optional)

Method

Season chicken breasts on each side with salt, garlic powder, and black pepper.

Heat 2 Tbsp avocado oil and 1 Tbsp ghee in a large skillet on medium heat, and add chicken. Cook 5-6 minutes per side.

Remove chicken and place on a plate, covered in foil.

Add additional oil and ghee, and add mushrooms. Cook 3-5 minutes until mushrooms are  soft. Add garlic and cook one minute until fragrant.

Add chianti and broth and bring to a simmer. Add coconut milk and return chicken breasts.

Cook partially covered for 10-15 minutes on medium-low, until sauce has reduced down by one half.

Allow chicken to cool, and serve.

Creamy Chicken Marsala Recipe [paleo, primal, gluten-free, keto] (1)

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Creamy Chicken Marsala

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
chicken
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 large boneless skinless chicken breasts
4 Tbsp avocado oil, divided
2 Tbsp ghee, divided

sauce
8 ounces baby portobello mushrooms, sliced
5 cloves garlic, minced
3/4 C chianti red wine (or marsala or another dry red wine)
1 C bone broth
Cream from a 14.5 oz can of full-fat coconut milk
2 tablespoons fresh chopped parsley for garnish (optional)

Method

  1. Season chicken breasts on each side with salt, garlic powder, and black pepper.
  2. Heat 2 Tbsp avocado oil and 1 Tbsp ghee in a large skillet on medium heat, and add chicken. Cook 5-6 minutes per side.
  3. Remove chicken and place on a plate, covered in foil.
  4. Add additional oil and ghee, and add mushrooms. Cook 3-5 minutes until mushrooms are  soft. Add garlic and cook one minute until fragrant.
  5. Add chianti and broth and bring to a simmer. Add coconut milk and return chicken breasts.
  6. Cook partially covered for 10-15 minutes on medium-low, until sauce has reduced down by one half.
  7. Allow chicken to cool, and serve.

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