Paleo Chicken Marsala

17 October, 2012


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
5 boneless chicken breasts, with or without
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.

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