Paleo Chicken Marsala
• Serves 4
While this French inspired dish is usually prepared with Marsala
wine, you can substitute for any red wine
you might have or even simply chicken stock. <>
INGREDIENTS
skin;
• 4 slices bacon,
cut into 1 inch pieces;
• 1/4lb button
mushrooms;
• 1 garlic clove,
minced;
• 1 tsp tomato
paste;
• 1 1/4 cups Marsala
or other red wine;
• 1 1/4 tbsp lemon
juice;
• 4 tbsp butter or
ghee, divided into 4
pieces;
• 2 tbsp fresh
parsley, minced;
• 2 tbsp cooking
fat;
• Sea salt and
freshly ground black pepper
to taste;
PREPARATION
1 Preheat your oven to 200 F and place a large
plate inside to keep the chicken warm latter on.
2 Heat some cooking fat in a large skillet over a
medium-high heat, season the chicken breasts
with salt and pepper and cook for about 3
minutes on each side, until golden brown and
cooked through.
3 Reserve the cooked chicken to the plate in the
oven.
4 Over a medium-low heat, cook the bacon for
about 4 minutes, until crisp. Set the bacon aside
and reserve.
5 Add the mushrooms to the skillet and cook for
about 8 minute on a medium-high heat, until
the liquid extracted from the mushrooms has
evaporated entirely and the mushrooms are
slightly browned.
6 Add back the cooked bacon, garlic and tomato
paste and cook for about a minute.
7 Add the Marsala or red wine, bring to a boil and
cook until the liquid is reduced to about 1 .
cups, about 5 minutes.
8 Place the skillet off the heat, add in the lemon
juice and whisk in the butter or ghee, one piece
at a time.
9 Add the parsley and season to taste with salt
and pepper.
10 Pour the Marsala sauce over the cooked chicken
and serve.
