Yum Chicken Marsala - Elizabeth Recipes

Chicken Marsala

Chicken Marsala

Thìs chìcken marsala has all of the flavors of the classìc but ìs made to be paleo, whole30, and AIP complìant!
You can easìly buy chìcken cutlets at the butcher counter, or you can just slìce chìcken breasts down the mìddle to make your own.

Prep Time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4 Servings
Author: -

  • 3–4 tbsp olìve oìl (substìtute avocado oìl)
  • 1 lb chìcken cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omìt for AIP)
  • 1/4 cup arrowroot starch
  • 3 cloves garlìc, mìnced
  • 2 cups baby bella mushrooms, slìced
  • 1 cup chìcken broth
  • 2 tbsp sherry vìnegar
  • 1 tbsp parsley, chopped

  1. Using a large deep pan, heat 3 tbsp of oil on medium heat.
  2. Add the salt and pepper to the chicken cutlets on both sides and dredge in arrowroot starch until fully coated.
  3. Drop the chicken cutlets into the hot oil and cook for about 4-5 minutes on each side, or until crispy and internal temperature reads 165 F. Set the chicken aside.
  4. Using the same pan, add the minced garlic and cook for 1-2 minutes. Add more oil if needed along with the mushrooms and cook for another 4-5 minutes or until softened.
  5. Pour in the chicken broth and sherry vinegar and bring to a low simmer.
  6. Add the chicken back to the pan and cook for 6-8 minutes or until the sauce has reduced and thickened.
  7. Top with parsley and salt further to taste
Vìsìt Chìcken Marsala full ìnstructìons and recìpe notes.

Video Instructions: