This is one of those staple dishes I just never get tired of and everyone seems to love, and it was surprisingly easy to make it Primal! I just swapped the flour for almond meal to coat and season the chicken and everything else is the same as my usual recipe.
3-4 boneless, skinless organic chicken breasts, cut into bite-sized pieces
1 cup almond meal
2-3 Tbsp. garlic powder
1 1/2 Tbsp. onion powder
1/2 Tbsp. cayenne pepper
1 1/2 Tbsp. paprika
2 Tbsp. extra virgin cold pressed olive oil
3 Tbsp. butter
3 cups sliced organic mushrooms
1 1/4 cup marsala cooking wine
1 1/2 cups organic low sodium chicken stock
Coarsely ground salt and pepper
1/4 cup fresh organic parsley, chopped
Combine almond meal, garlic powder, onion powder, paprika, cayenne pepper, and salt and pepper. Place chicken and almond meal mixture in a medium bowl and toss to coat chicken. Heat 1 Tbsp olive oil and 1 Tbsp. butter on med-high heat in a large skillet. Once butter is melted add chicken to the pan and cook until golden brown, turning to brown evenly, but not fully cooked through, about 4 minutes on each side. Remove the chicken from the pan so as not to overcook. The chicken will finish cooking in the sauce later.
Heat remaining Tbsp. olive oil and 1 Tbsp. butter in the same pan and add the sliced mushrooms. Stir occasionally until mushrooms have released all of their liquid, about 10 minutes. The mushrooms will also pick up any remaining browned bits of chicken which will add to their flavor. Add 3/4 cup of marsala wine and cook until reduced by half, about 5 minutes. Add 1 cup of chicken broth and cook for a few additional minutes.
Finally, add the chicken back to the pan with the remaining marsala wine and chicken broth. Cover and cook on medium until sauce starts to thicken and chicken is cooked through, about 5 minutes. Add the remaining 2 Tbsp. of butter and stir until melted to thicken the sauce. I generally like to serve chicken marsala with pasta, so you could substitute this for spaghetti squash, and I also like to add a pinch of parmesan cheese to bring all of the flavors together. It also goes well with spinach sauteed with lemon and garlic. Bon Appetit!