Paleo Chicken Marsala
1 boneless chicken breast
1/2 cup coconut flour
1/2 cup mushrooms (I used shitake, but baby bellas are good), sliced
1 tbsp coconut oil
1/2 cup marsala wine
dash of sherry wine
2 tbsp dried oregano
salt and pepper
Hammer out the chicken inside of a freezer bag to flatten it, then season both sides with a pepper and a little salt. In a separate bowl or plate, mix the coconut flour with the oregano. Coat the chicken in the coconut flour mixture. Place a frying pan over medium-high heat, and heat the coconut oil. When the coconut oil is heated, brown both sides of the chicken cutlet. Once both sides are browned, throw in the mushrooms and the marsala and sherry wine. Reduce the heat to low, and cover the chicken. Then let it simmer for about 10 minutes.
I tried this recipe because my mom was making chicken marsala and I thought it would translate well to paleo. I was right. The coconut flour gave it a little sweetness, which was nice. This meal is also really quick. It only took about 20 minutes total! I placed it on cauliflower “rice” (recipe here) and had some sauteed brussel sprouts.
Sauteed Mushrooms
this looks so yummy! mushrooms are so good. I like to use portobellos as a sub for steak sometimes in my recipes :)
Dinner last night: grass-fed strip steak with sauteed veggies. the veggies were sliced brussell sprouts, 1 grated zucchini, handful of sliced mushrooms, and 1 slice chopped uncured bacon, sauteed with 2 cloves chopped garlic, 2 tbsp olive oil, and the juice of 1/2 lemon.
