6 Ingredient Easy Low Carb Chicken Marsala Paleo Gluten Free Recipes

6-INGREDIENT EASY LOW CARB CHICKEN MARSALA (PALEO, GLUTEN-FREE)

Steps:

• Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
• Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
• Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
• Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
• Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.

EASY PALEO CHICKEN MARSALA

Steps:

• Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side.
• Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
• Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper.