Chicken Marsala

Chicken Marsala

I am beginning to sound like I belong in the movie Groundhog Day but here I go again~this is my favorite recipe!!  * I must give props to my mom on this one so “thanks Karen!!!XOXOX”  because this is her recipe* This is one of those meals that just steps up the notch, it is a nice weekday indulgence with a weekend date night flare to it And the great thing about this dish is that it is really easy to make with great results.  I serve this with my mashed cauliflower; it goes well without complicating the entire meal.  The star here is your marsala sauce and you do not want heavy cheeses here to diminish your efforts.  Enjoy!!

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Chicken Marsala
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  • 2 whole boneless chicken breasts
  • 1 -1/4 cup almond flour
  • 5-6 green onions
  • 1-1/2 cremini mushrooms (although any mushroom would work)
  • 1 cup homemade/organic chicken stock
  • 1 cup marsala
  • 1/4 cup grass fed butter
  • 1/4 tsp dried marjoram
  • Salt & pepper


  1. First prep your onions and mushrooms by having them cleaned and chopped. I use pretty much the whole scallion except for maybe the end of the green section and then obviously I cut the tip off the white end. As for the mushrooms I wipe them with a damp cloth, it’s a bit time consuming but not difficult~just put some music on and go to town; I then dice them into small pieces.
  2. Next I prep my chicken by washing and patting dry with paper towels; then I cut each breast down the middle and then I take each half and cut it in half again-so I have quartered the breasts into four even portions. I then pound them to about 1/4″ thickness each; sprinkle salt and pepper and set aside.
  3. Over medium heat sauté the onions and mushrooms in 2 TBS of butter until tender about 10-15 minutes, put in a small bowl and set aside.
  4. Dredge chicken in almond flour with added marjoram and shake off any excess.
  5. Over medium heat add remaining butter to pan and place dredged chicken in skillet careful not to overcrowd the pan.
  6. Cook until golden brown (about 8 minutes) then turn over and brown other side (again about 8 minutes).
  7. Once chicken is golden brown add chicken stock and marsala to your pan and bring to a boil.
  8. Reduce heat to a gentle simmer and add your mushroom and green onion mixture to the top of each piece of chicken.
  9. Continue to simmer for about 10 minutes until your sauce comes together. You will love!

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