Paleo Chicken Marsala (Low Carb, Gluten-Free)
Adopting a healthy lifestyle doesn’t have to mean giving up your favorite comfort foods.
In fact, with a few simple swaps you can still enjoy the foods you love, including pizza, pasta, pot pie (and yes even chocolate cake) – without the inflammatory ingredients that can take a serious toll on your health.
Today I’d like to share one of my all-time favorite comfort food recipes: Chicken Marsala!
Paleo Chicken Marsala: All of the Flavor…None of the Flour
Packed with hearty mushrooms and topped with a light, flavorful sauce, this recipe is sure to be a favorite in your household. And of course, it is made without the wheat flour and unhealthy oils found in most recipes and restaurant versions.
Another benefit? Despite its big, bold flavor, our Paleo Chicken Marsala is light in calories and carbs – with just 200 calories and 3 grams of carbohydrate per serving – while providing an excellent source of six key nutrients including protein, selenium, vitamin B6, vitamin K, niacin and phosphorous.
Choosing the Best Ingredients for Your Paleo Chicken Marsala
Like all recipes, those that taste the best and are the best for you are those made with the freshest, highest quality ingredients.
Opt for pastured chicken and choose a high quality Marsala wine. Grocery store versions of Marsala – and other “cooking wines” – are loaded with preservatives. Here are the ingredients on the popular Holland House brand:
Wine, salt, potassium sorbate (preservative), potassium metabisulfite (preservative).
Skip the sulfites and sorbates and buy a good quality Marsala from your local wine shop.
Serve with cauliflower mashers and sauteed spinach with garlic for a delicious and healthy meal that’s ready in under an hour.
- 4 boneless, skinless pastured chicken breast halves (4 oz. each
- ⅛ tsp. sea salt
- 1 Tbsp. Nutiva Coconut Oil (Get a FREE 15 oz. jar from our friends at Thrive Market while supplies last!)
- 1 cup sliced white button mushrooms
- ¾ cup Marsala wine
- ½ cup organic, free-range chicken broth
- ½ tsp. dried thyme
- 2 tsp. arrowroot powder
- ¼ cup chopped fresh parsley
- Using a meat mallet, pound chicken to an even 1-inch thickness. Pat dry and sprinkle with sea salt. Heat coconut oil over medium-high heat in an enameled cast iron pan.
- When the oil beings to shimmer, add the chicken breast and cook 3 minutes to golden brown. Flip and cook for an additional 3 minutes.
- Pour in the Marsala, broth and thyme. Place sliced mushrooms over the chicken. Cover and simmer for 15-30 minutes (simmering longer will make the chicken more tender).
- Remove from heat and slide chicken and mushrooms to one side of the pan. Sprinkle in the arrowroot and whisk to combine. Sauce will thicken. Transfer to a serving platter and sprinkle with fresh parsley.
Paleo Chicken Marsala- Nutrition Information Per Serving
828.32 kcal Calories, 113.19 mg Calcium, 10.49 g Carbohydrate, 276.26 mg Cholesterol, 20.31 g Total Fat, 1.59 g Fiber, 5.55 mg Iron, 166.5 mg Magnesium 1718.56 mg Potassium, 113.05 g Protein,93.13 mcg Selenium, 376.25 mg Sodium, 3.38 g Sugars, 4.65 mg Zinc, 13.73g Saturated fat, 0.12 trans Fat, 2.27 g Monounsaturated fats, 1.73 g Polyunsaturated fats, 1386.47 IU Vitamin A, 2.8 mg Vitamin B6, 0.04 mcg Vitamin B12, 28.43 mg Vitamin C, 17.28 IU Vitamin D, 0.75 Vitamin E, 247.01 mcg Vitamin K, 59 mcg Folate,0.43 mg Vitamin B1(Thiamin),56.69 mg Vitamin B3(Niacin),0.86 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 834.15 mcg Lutein and Zeaxanthin, 0.05 g ALA, 0 g EPA, 0.09 gDHA,1048.23 mg Phosphorous, 0.37 mg Manganese, 0 mcg Alpha carotene, 772.36 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid