When you want authentic flavor without the harmful ingredients, go with my chicken marsala, a high protein dish that uses new ingredients to shake up the status quo.
OK, so just because you’re eating Paleo doesn’t mean you have to give up the classics. It’s more of a reinventing process, which allows you to get full-flavored meals without the guilt and digestive troubles that typically follow a classically prepared meal.
The other day a friend of mine said that she wanted to try Paleo but was afraid that she wouldn’t be able to stick with it because she’d tried so many diets in the past and they didn’t work because she hated to eat “diet food”. That night I tinkered around with one of her favorite recipes and came up with this healthier version and invited her over for dinner.
She didn’t know it was a Paleo meal until she had finished. I asked what she thought and she said it was great. Then I told her that she could eat meals like this and feel great while getting in shape. She was hooked!
And there is a lot to love about this recipe. My favorite part is the prosciutto. It isn’t necessarily the traditional way to make chicken marsala, but it definitely makes the chicken taste better. I used it because I had it on hand. It’s fun to stock your fridge with Paleo-friendly ingredients and just play jazz until you find something that works.
One ingredient that can’t be overlooked is the mushrooms. Recipe purists will note that a traditional chicken marsala recipe has mushrooms in it, and it’s probably because they do such a good job of soaking up the sauce.
The marsala in chicken marsala comes from the marsala wine, which we’ve nixed here in favor of orange juice. While it may sound like an oddball substitute, it’s the sweetness of the juice that we’re after, and the way it makes a nice thick syrupy sauce
Freshly squeezed juice is the only way to go on this one, even if you have to resort to one of those manual juicers or just plain squeeze the juice by clenching your fist. Store bought juice will have added sugars and preservatives, and doesn’t provide the same results as going with fresh squeezed. Luckily we don’t need a ton of juice, so it’s easy enough to hand-squeeze it if you have to.
Tenderizing the chicken breast is an important step, and will make it so the chicken cooks evenly and comes out nice and tender. It can mean the difference between a succulent piece of chicken or a thick, tough piece you have to chew on a lot.
Enjoy this with a side of sweet potatoes, since they help soak up the sauce too.
- 2 chicken breast (about ¾ pound)
- 2 ounces prosciutto, thinly sliced
- 4 ounces button mushrooms, sliced
- 1/3 cup homemade chicken stock or water
- 1/3 cup freshly squeezed orange juice
- salt and black pepper to taste
- 2 tablespoons chopped parsley or cilantro
- Slice each breast in half widthwise almost to the other edge. Open the chicken breasts along the fold. Cover them with plastic wrap and pound on both sides with a meat mallet until they are quarter of an inch thick.
- In a large skillet heat the olive oil over medium-high heat. Place the chicken into the skillet and fry for 5 minutes on each side, until they are golden. Remove the chicken and keep it warm.
- Lower the heat to medium and place prosciutto into the skillet. Cook for one minute then add mushrooms and cook for 5 minutes or until their moisture has evaporated and they are browned. Add the orange juice and chicken stock and cook a few minutes until the sauce reduces slightly. Return the chicken to skillet and cook 1 more minute until heated through. Season with salt and black pepper.
- Sprinkle with parsley and serve with your favorite salad.
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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