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!
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.