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Chicken Marsala is a dish that is fancy enough for impressing your dinner guests, but super simple to make. It’s the perfect amount of sweet and savory. The wine-soaked mushrooms make this dish so robust with flavor, and the chicken is just the perfect texture with the crispy crust and melt-in-your-mouth chicken breast.
My version is made using almond flour instead of regular wheat flour, making it gluten-free and Paleo compliant.
This dish is great on top of noodles (or zoodles, which are noodles made of zucchini noodles), but I LOVE it served on top of my mashed cauliflower recipe!
- 1/4 cup almond meal/flour
- 1/2 tsp dried oregano
- 1/2 tsp salt, preferably coarse salt
- 1/4 tsp ground thyme
- 1/4 tsp black pepper
- 2 large chicken breasts
- 1/4 cup coconut oil
- 1 cup marsala cooking wine
- 8 oz. sliced cremini mushrooms
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh parsley, finely chopped
- In a shallow dish, combine almond flour, oregano, salt, thyme, and pepper. Set aside.
- Prepare chicken one at a time by placing breast in a gallon size bag (or between two sheets of plastic wrap. Pound until flattened to about 1/2″. If you do not have a flat meat tenderizer, you can use a pot (small saucepan) to pound it flat. Cut the breasts in half so you have four individual servings.
- Preheat coconut oil in a large skillet over medium-high heat.
- Coat chicken breast in almond meal mixture, and shake off excess. Place each one into the preheated skillet and allow that side to brown for 3 minutes.
- Turn and brown for 3 minutes on the second side.
- Remove breasts from the skillet and set aside on a plate. NOTE: They may not be cooked through! They will be moving back to the skillet to finish cooking in a couple more steps.
- Add wine to skillet and using a spatula, stir to deglaze the pan, scraping up any brown bits from the chicken cooking.
- Bring wine up to a full boil, then reduce heat to medium heat.
- Add mushrooms, lemon juice, and parsley. Stir well.
- Place chicken back into skillet and nestle them into the sauce.
- Cover and allow to cook over medium heat for 5 minutes, or until the chicken is cooked through.