After the chaos of the holidays and probably some not so healthy food choices, I decided I needed to get down to business on dinner offerings. I'm comitted to cooking healthy dinners for my family almost every night, but this Mama gets tired and runs out of ideas to. To help the ideas to flow, I watch cooking shows or scroll through others sites to brainstorm. Simple, quick ideas are important to keep in your arsenal, but for this recipe, the kids had a snow day that was called early and I wanted to do something special. I'll be honest, I was surprised that it came out so delicious and full of flavor, especially on my first try. As it turned out, this recipe came together rather quickly and I served it with homemade pesto over gluten free pasta. It would also pair great with roasted or mashed potatoes, but this was one less item to cut and chop, and another excuse to add in some greens. Throw in a simple green salad on the side, and this becomes quite a meal. In fact, I think it's restaurant worthy, if I do say so myself!
All ingredients are Paleo friendly and if you feel strongly about eliminated the marsala wine, then add more chicken stock. This will change the flavor profile a bit, but I think it will still be delicious.
I made this recipe to feed a family of 5 and still had leftovers for my lunch the next day. If your family is smaller, you can scale back on the amount you are cooking, but who doesn't love leftovers!
So, If you are looking to wow your family with something special for dinner, give this recipe a try, I promise I won't tell them how easy it was to make!
What you will need
- 4 large skinless, boneless chicken breasts
- 1 small shallot
- olive oil
- 2 pints of assorted mushrooms ( I used button and baby bellos)
- handful fresh parsley
- 1 3/4 cups sweet marsala wine
- 3/4 cup chicken bone broth or stock
- chicken seasoning (I use these)
- 1/4 cup arrowroot flour or tapioca (I use this brand)
- salt and pepper
Putting it together
- To start filet chicken breasts, from each breast I sliced 3 thin pieces giving me 12 pieces.
- On parchment paper, place arrowroot powder and season with chicken spices, salt and pepper.
- This is to finely coat the chicken, be sure to shake off excess. This will also help to thicken sauce.
- Now that chicken is complete, chop shallots and place in an olive oil coated skillet until translucent. Add mushrooms and saute until golden brown. This takes a bit of time, because mushrooms have so much liquid, but worth the wait for flavor.
- After mushrooms and shallots are sauteed, add salt and pepper, then add marsala wine.
- When cooking with wine, you need to let the smell of alcohol disappear before adding other ingredients.
- At this point add stock and chopped parsley. Let liquid simmer until it cooks down by half.
- In another skillet, coat with olive oil and place chicken in hot pan. Brown chicken on both sides.
- The chicken doesn't need to be cooked all the way through. You will place it in mushroom mixture to complete the cooking process. My cutlets were so thin, that this took a very short time.
- When all chicken is browned, transfer to sauce and finish cooking. This step will help thicken the sauce further. If you are having trouble fitting everything into one pan, tranfer to a baking dish and stick in the oven on 350.F for 10-15 minutes