This Paleo Chicken Marsala with Prosciutto is a delicious grain free and gluten free version of the classic Italian dish. Tender chicken is wrapped in sugar free prosciutto and cooked in a delicious mushroom wine sauce. This would be delicious served over mashed potatoes or gluten free pasta!

*Thank you to Fratelli Beretta for sponsoring this post!

Paleo Chicken Marsala

Chicken Marsala is one of my favorite Italian dishes. A paleoified version has been a long time coming! The addition of prosciutto totally takes this dish to the next level. It’s salty, savory, tangy, and oh so delicious. It’s also really easy to make!

paleo chicken marsala with pasta

What You Need to Make this Paleo Chicken Marsala:

You only need a few simple ingredients to make this dish!

  • 1.5 lbs chicken breasts, cut in half to create 4-6 thinner breasts
  • 1 package Fratelli Beretti Prosciutto (which only has pork and sea salt!)
  • 8 oz sliced mushrooms
  • tapioca flour
  • minced garlic
  • garlic powder
  • olive oil
  • ghee
  • marsala wine – I got this at our local wine store, or you can use marsala cooking wine found in the grocery store
  • chicken broth
  • full fat coconut milk or Original Nutpods
  • arrowroot powder
  • 1 shallot

I haven’t tested a version without the wine unfortunately – if you are someone who is sensitive to wine, most of the alcohol cooks off during the cooking process. You are just left with delicious flavor!

You can click here for a Fratelli Beretta store locator!

gluten free chicken marsala

How to Make this Paleo Chicken Marsala

First, pound the chicken to 1/4 inch thickness. Sprinkle each piece of chicken with salt, pepper, and garlic powder.

Heat the 1 tbsp ghee + 1 tbsp olive oil together in a large non stick pan over medium high heat. Coat each piece of chicken in tapioca flour. Add them to the pan and cook for 4 minutes per side. You may need to do this in two batches depending on how many pieces of chicken you have. Feel free to add more oil and/or ghee in between batches. Set the chicken aside.

Next, add the prosciutto pieces to the pan and cook them for 1-2 minuets until they begin to crisp up. Add in the additional 1 tbsp ghee, garlic, shallot, and mushrooms. Sauté for 5 minutes until they begin to soften. Add in the marsala wine and stir, scraping up any brown bits from the bottom of the pan.

Let the wine reduce by about half (this should take 3-4 minutes). Add in the chicken broth and coconut milk (or Nutpods) and stir. Bring it to a boil. Mix the arrowroot and water together to form a slurry. Pour it into the pan and stir for 1-2 minutes as he sauce thickens.

Add the chicken back into the pan and let it simmer on medium low heat for 5 minutes while the chicken finishes cooking. Season it with salt and pepper to taste.

What Should I Serve this Paleo Chicken Marsala over?

I love serving this over my Whole30 Mashed Potatoes, hearts of palm noodles, or mashed cauliflower. You could also serve it over gluten free pasta (pictured)!

If you try this Paleo Chicken Marsala, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Happy cooking!

xo,
Mary

Paleo Chicken Marsala

This Paleo Chicken Marsala with Prosciutto is a delicious grain free and gluten free version of the classic Italian dish. Tender chicken is wrapped in sugar free prosciutto and cooked in a delicious mushroom wine sauce. This would be delicious served over mashed potatoes or gluten free pasta!
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Ingredients

  • 1.5 lbs chicken breasts, cut in half to create 4-6 thinner breasts
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/3 cup tapioca flour
  • 2 tbsp ghee, divided
  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 cloves minced garlic
  • 1 package Fratelli Beretta Prosciutto, (5-6 pieces) cut into 2 inch pieces
  • 8 oz sliced mushrooms
  • 3/4 cup marsala wine
  • 1/2 cup chicken broth
  • 1/4 cup full fat coconut milk, or Original flavored Nutpods
  • 1 tsp arrowroot powder
  • 1 tbsp water

Instructions
 

  • Pound the chicken breast halves to 1/4 inch thickness. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
  • Heat 1 tbsp ghee and 1 tbsp olive oil together in a large non-stick pan over medium high heat. Coat each piece of chicken in tapioca flour. Add them to the pan and cook for 4 mins per side. You may ened to do this in two batches depending on how many pieces of chicken you have. Feel free to add more oil and/or ghee in between batches. Set the chicken aside.
  • Add the prosciutto pieces to the pan and cook them for 1-2 minutes until they begin to crisp up. Add in the additional 1 tbsp ghee, shallots, garlic, and mushrooms. Saute for 5 mins until they begin to soften. Add in the marsala wine and stir, scraping up any brown bits from the bottom of the pan. Let the wine reduce by about half (this should take 3-4 minutes). Add in the chicken broth and coconut milk (or Nutpods_ and stir. Bring it to a boil.
  • Mix the arrowroot and water together to form a slurry. Pour it into the pan and stir for 1-2 minutes as the sauce thickens.
  • Add the chicken back into the pan and let it simmer on medium low heat for 5 minutes while the chicken finishes cooking. Season with salt and pepper to taste. Serve over mashed potatoes or gluten free pasta of choice.