Paleo Chicken Marsala

By weavincanuck

Ingredients

• 4 large chicken breasts, butterflied
• 2 tbls ghee
• 2 tbls olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 cup baby portabellas, sliced
• 1/2 cup marsala wine
• 1/4 cup sherry

Details

Servings 1
Adapted from plaidandpaleo.com

Preparation

Step 1

Butterfly chicken starting at the thickest side and slowly cutting the breast in half. Place chicken in a large plastic bag or wrap with saran wrap and pound with the bottom of a large skillet until the breasts are about 1/4 inch thick. Melt ghee and olive oil in large flat bottom skillet over medium heat. Season chicken on both sides with salt, pepper and oregano. Place chicken in skillet and cook until lightly brown, approximately 5-7 minutes. Flip and cook for another 5-7 minutes. Add in mushrooms, marsala and sherry. Cover skillet and simmer for 5 minutes. Flip chicken and cook for another 5 minutes or until chicken juices run clear. Serves 4.