CHICKEN MARSALA

By Lonnie

PALEO DIET FRIENDLY
This family-favorite chicken dish will please young and old alike. The mellow flavors of mushroom and marsala combine to make this a moist and succulent dish.

Ingredients

• 2 T. extra-virgin olive oil
• 4 6-ounce boneless, skinless chicken breasts, pounded with meat
• ten derizer tool
• 1 cup assorted wild mushrooms, chopped
• 1 shallot, chopped
• 1/2 cup marsala wine
• 1/2 cup homemade chicken broth (recipe is in Chapter 7 of The Paleo Diet
• Cookbook)
• 1/2 tsp. dried oregano

Details

Servings 4

Preparation

Step 1

Heat oil in cast iron skillet over medium flame. Add chicken breasts and cook 10 minutes, turning at halfway point. Remove from pan and tent with foil. Add mushrooms to pan and cook 5 minutes, stirring occasionally. Stir in shallots and cook one additional minute. Pour in wine and broth, bringing to a boil. Reduce heat and simmer over low flame for 20 minutes. Use a spatula to scrape browned bits from surface of pan and mix with liquid. Place chicken back into skillet and cook for five minutes. Sprinkle with oregano. Serves four.