Sneak Peak # 5 from The Paleo Diet Cookbook- Chicken Marsala
You won't miss the standard, flour-thickened sauce with this delectable recipe!
This family favorite chicken dish will please young and old alike. The mellow flavors of mushrooms and Marsala wine combine to make this a moist and succulent dish.
2 tablespoons extra-virgin olive oil
4 (6 ounce) boneless, skinless chicken breasts, pounded with meat tenderizer tool
1 cup assorted wild mushrooms, chopped
1 shallot, chopped
½ cup marsala wine
½ cup homemade chicken broth (see Chapter 7)
½ teaspoon dried oregano
Heat oil in cast iron skillet over medium flame. Add chicken breasts and cook ten minutes, turning at halfway point. Remove from pan and tent with foil. Add mushrooms to pan and cook five minutes, stirring occasionally. Stir in shallots and cook 1 additional minute. Pour in wine and broth bringing to a boil. Reduce heat and simmer over low flame for twenty minutes. Use a spatula to scrape browned bits from surface of pan and mix with liquid. Place chicken back into skillet and cook for five minutes. Sprinkle with oregano. Serves four.
"Chicken Marsala" from The Paleo Diet Cookbook by Loren Cordain, PhD, with Nell Stephenson and Lorrie Cordain (Wiley 2011)"