Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets and a savory mushroom sauce enriched with Marsala wine. This article explores a Paleo-friendly version of this beloved recipe, offering a healthier and equally delicious alternative to the traditional preparation. Whether you're following a Paleo diet or simply looking for a lighter take on a comforting favorite, this recipe is sure to satisfy.
The Allure of Chicken Marsala
Chicken Marsala has long been a popular choice in restaurants and home kitchens alike. The combination of tender chicken, earthy mushrooms, and the distinctive sweetness of Marsala wine creates a harmonious blend of flavors that is both comforting and sophisticated. The dish's popularity is also due to its relative simplicity, making it an accessible option for home cooks.
A Paleo Transformation
Traditional Chicken Marsala typically includes ingredients that are not permitted on a Paleo diet, such as wheat flour and dairy. This Paleo adaptation cleverly substitutes these ingredients with Paleo-friendly alternatives, ensuring that those following this dietary approach can still enjoy this classic dish.
Key Ingredients and Substitutions
- Chicken: The foundation of the dish remains the same: boneless, skinless chicken breasts, thinly sliced or pounded to create cutlets.
- Flour: Instead of wheat flour, this recipe utilizes arrowroot flour, tapioca starch, or cassava flour to coat the chicken. These starches provide a similar browning effect and help to thicken the sauce.
- Wine: Marsala wine, the defining ingredient, can be replaced with dry sherry or a combination of chicken broth and sherry vinegar for a Whole30-compliant version. Organic apple juice can also be used to impart tartness and subtle sweetness.
- Dairy: Butter is often replaced with ghee (clarified butter) or olive oil. Coconut milk or broth can be used to add creaminess to the sauce, omitting heavy cream.
- Mushrooms: Cremini, button, or baby bella mushrooms are commonly used, adding an earthy and savory element to the dish.
- Aromatics: Garlic, shallots, and onions contribute depth of flavor to the sauce.
- Broth: Chicken broth forms the base of the sauce, adding moisture and richness. Homemade chicken broth is always a great option.
- Herbs: Fresh thyme and parsley are often used to garnish the dish, adding a touch of freshness.
Recipe: Paleo Chicken Marsala
Ingredients:
- 4 boneless, skinless chicken breasts, halved and pounded thin
- Salt and pepper to taste
- 1/4 cup arrowroot flour, tapioca starch, or cassava flour
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon ghee
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup dry sherry or Marsala wine (or 2 tablespoons sherry vinegar + 1/4 cup chicken broth)
- 1 cup chicken broth
- 1/2 cup coconut milk (optional)
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken: Place the chicken breasts on a cutting board and slice them horizontally into two even pieces (cutlets). Cover the cutlets with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ¼-inch thickness. Pat dry with paper towels. Season both sides of the chicken breast with salt and pepper. In a shallow bowl, add the cassava flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
- Sear the Chicken: Heat the oil in a large skillet over medium-high heat. In batches (to avoid overcrowding the pan), place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. The chicken does not need to be cooked through at this stage as it will finish cooking in the sauce. Transfer the chicken to a plate and set aside.
- Sauté Aromatics and Mushrooms: Reduce the heat in the skillet to medium-low. Add the ghee and let it melt. Add the garlic, shallot, mushrooms, and crushed red pepper flakes (optional) and cook, stirring, until the veggies are tender, 3 to 4 minutes.
- Deglaze the Pan: Add the sherry vinegar (or Marsala wine) and stir, scraping up the browned bits in the pan, until reduced by half, about 1 minute (if using Marsala wine, this will take about 3 minutes).
- Simmer in Sauce: Add the broth, coconut milk (if using), and thyme and stir to combine. Nestle the chicken into the sauce and bring to a simmer. Reduce the heat to a light simmer (you want the sauce bubbling, but not rapidly bubbling). Cook, uncovered, until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Finish and Serve: Remove from the heat and stir in the lemon juice. Season to taste with salt and pepper. Garnish with fresh parsley. Serve hot over cauliflower rice, zucchini noodles, roasted potatoes, asparagus, or spaghetti squash.
Tips and Variations
- Thickening the Sauce: If you prefer a thicker sauce, you can create a slurry by mixing 1 teaspoon of arrowroot starch with 1 tablespoon of cold water and whisking it into the sauce during the last few minutes of cooking.
- Mushroom Variety: Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor profile.
- Sweetness: if you want to add a little sweetness and you're not on Whole30, add a teaspoon of honey or maple syrup to the sauce.
- Creaminess: For an even creamier sauce, stir in a tablespoon of cashew cream or full-fat coconut cream at the end of cooking.
- Slow Cooker/Instant Pot Variation: This recipe can easily be adapted for the slow cooker or Instant Pot. Simply combine all ingredients (except lemon juice and parsley) in the slow cooker and cook on low for 4-5 hours or in the Instant Pot on high pressure for 6 minutes. Thicken the sauce with arrowroot starch slurry before serving.
Serving Suggestions
Paleo Chicken Marsala is a versatile dish that can be paired with a variety of sides. For a complete Paleo meal, serve it with:
- Cauliflower rice
- Zucchini noodles
- Roasted asparagus
- Mashed sweet potatoes
- Spaghetti squash
- Roasted potatoes
A Culinary Journey
The creation of this Paleo Chicken Marsala recipe is a testament to the adaptability and resourcefulness of home cooks. Inspired by culinary icons like Ina Garten and Giada De Laurentiis, and driven by a passion for creating healthier versions of classic dishes, this recipe is a celebration of flavor and well-being. Whether you're a seasoned Paleo enthusiast or simply seeking a delicious and wholesome meal, this Paleo Chicken Marsala is sure to become a new favorite.
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