Your typical Italian restaurant is not exactly Paleo friendly, with all that bread and pasta. But that doesn’t mean that all Italian food is off limits. This Paleo chicken marsala takes the Italian flavors you know and love, and transforms them into a Paleo-friendly take on a classic dish. It all starts with juicy chicken breast and earthy mushrooms, served in a satisfying Marsala and chicken broth sauce. With a little fresh parsley to top everything off, your family will feel like they’re eating at a five star Italian restaurant. If you’re avoiding alcohol, feel free to leave out the Marsala. It’s a non-traditional take, but the sauce tastes amazing with or without it!
A Short History of Chicken Marsala
Chicken marsala is a variation on a classic Italian preparation called scaloppini. Scallopini means ‘little scallop’ and refers to a thinly sliced cut of meat, dredged in flour, and served in a light sauce. Other scaloppini dishes include chicken piccata and chicken saltimbocca.
Chicken marsala gets its name from the Marsala wine in the sauce. Marsala wine is made from white grapes and is traditionally fortified with brandy. This allowed the wine to be transported on boats over long distances.
Marsala wine is produced in Sicily, Italy, which is where chicken marsala originated, sometime in the 19th century. Though chicken marsala comes from Italy, it is believed to have been invented by English families living in Sicily at that time.
What to Serve Alongside Your Chicken
Cauli Mash – My grandmother used to make chicken marsala with mashed potatoes for dinner on Sundays. These days, cauli mash is more my speed!
Cauliflower Rice – Rice is another classic side for any chicken dish, and this cauliflower rice soaks up the sauce just as well as the original. If you’re feeling fancy, you could even try risotto! This version is Paleo and dairy-free. Just leave out the mushrooms if you’re serving it with chicken marsala!
Zoodles (or other Paleo noodles) – Serving chicken marsala with pasta is like wearing socks with sandals if you’re Italian. Luckily, here in the US we have no such hang ups, because noodles and chicken marsala are delicious. I like zoodles in Italian dishes, but there are plenty of options out there.
More Paleo-Friendly Italian Dishes
From zucchini noodles to breadcrumb-free meatballs, there’s a whole world of Paleo Italian food to explore. Read on for just a few of our favorites!
Or check out our list of almost 30 delicious Paleo Italian recipes here!
Who doesn’t love chicken and mushrooms? Give this classic a try tonight!
2 chicken breasts (400 g), skinless and deboned
1 Tablespoon (15 ml) of olive oil
1 cup (150 g) of mushrooms, sliced
3 Tablespoons of Marsala, optional
1/4 teaspoon (1 g) of konjac (glucomannan) powder
1 cup (240 ml) of hot chicken broth
salt and freshly ground black pepper
chopped parsley, to garnish
- Flatten the chicken breasts with a mallet until they are even thickness.
- Heat the olive oil in a pan and grill the chicken until golden on both sides. Add the mushrooms to the pan halfway through.
- Once the chicken and mushrooms have caramelized, add the Marsala to the pan to deglaze and cook out.
- In the meantime, whisk the konjac (glucomannan) powder into the hot chicken broth. Add the broth to the pan and reduce the heat to moderate. Cook until the sauce has reduced and thickened, at which time the breasts would have sufficiently cooked through.
- Taste the sauce to check for seasoning (adding salt and pepper if needed) and garnish with chopped parsley.
All nutritional data are estimated and based on per serving amounts.
- Calories: 473
- Sugar: 2 g
- Fat: 28 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 49 g