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Chicken Marsala (Paleo, Gluten-Free)

Laurie Cromie, Betterbeedaily.com
Servings 4


  • 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.
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