Chicken Marsala

This evening I made a version of Chicken Marsala that made everyone happy. Including me because it is pretty easy.

You start out with chicken breasts…

chicken marsala  which get pounded down to an even thickness…

chicken marsala …and then salted and peppered heavily on both sides

chicken marsala …then are seared in butter or ghee very briefly (3-4 minutes) and removed from the pan.

chicken marsala  In the same pan mushrooms and shallots are sautéed in butter for several minutes…

chicken marsala …then chicken broth and Marsala wine are added, along with a rosemary sprig. After a few more minutes you add the chicken breasts back in, cover and let them cook for 8-10 minutes.  I took them out and sliced them up before topping them with the sauce – but that’s just because the boys like the smaller pieces. You should feel free to do what you like – they would be impressive served whole, too.

chicken marsala In keeping with our grain-free menu, I paired it with the with the spaghetti squash from last night and a big green salad. Delightful paleo feast. The boys ate it up (except for the mushrooms which they won’t eat because they are black. Silly kids, more for us!)

And yes, that’s a puzzle underneath the dishes. We are in the middle of one right now that takes up the whole table, so we just cover it up when it’s time to eat.  No, we’ll probably never finish it.

Still to go this week…chocolate chili, cauli-rice and the best broccoli salad ever. Such yumminess ahead!

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