Chicken Marsala #diet #whole30 #paleo #lowcarb #chicken

Chicken Marsala #diet #whole30 #paleo #lowcarb #chicken

This chicken marsala has the majority of the kinds of the work of art however is made to be paleo, whole30, and AIP agreeable!

I figure I've done what's needed spouting about Italian sustenance on this blog, yet in the event of some unforeseen issue… I adore Italian nourishment. My father's side of the family is Italian and experiencing childhood in New York, Italian nourishment was a definitive solace sustenance. We generally went to Italian caf├ęs at any rate once per week, and despite the fact that I quite often got pizza or pasta, I in the long run began requesting chicken marsala. This wanton dish is made with marsala wine, mushrooms, and flour chicken cutlets, and I adored requesting it!

This dish is one that I haven't had since I was eating at Italian eateries normally, and with January whole30 going full speed ahead, I chose to change this exemplary to be whole30, AIP, and paleo. No flour, and no liquor!

Chicken marsala is an exemplary Italian solace sustenance dish made chicken cutlets that are delicately floured, alongside mushrooms and an appetizing sauce produced using marsala cooking wine. It's customarily presented with pasta to make a principle dish.

This adaptation of chicken marsala is somewhat untraditional as it's made without marsala wine to keep it whole30, however despite everything it has a similar flavor and solace!

Chicken Marsala #diet #whole30 #paleo #lowcarb #chicken

Also try our recipe : CHOCOLATE PEANUT BUTTER OVERNIGHT OATS #diet #paleo #peanut #healthyrecipes #chocolate


  • 3–4 tbsp olive oil (substitute avocado oil)
  • 1 lb chicken cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/4 cup arrowroot starch
  • 3 cloves garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 1 cup chicken broth
  • 2 tbsp sherry vinegar
  • 1 tbsp parsley, chopped


  1. Using a large deep pan, heat 3 tbsp of oil on medium heat.
  2. Add the salt and pepper to the chicken cutlets on both sides and dredge in arrowroot starch until fully coated.
  3. Drop the chicken cutlets into the hot oil and cook for about 4-5 minutes on each side, or until crispy and internal temperature reads 165 F. Set the chicken aside.
  4. Using the same pan, add the minced garlic and cook for 1-2 minutes. Add more oil if needed along with the mushrooms and cook for another 4-5 minutes or until softened.
  5. Pour in the chicken broth and sherry vinegar and bring to a low simmer.
  6. Add the chicken back to the pan and cook for 6-8 minutes or until the sauce has reduced and thickened.
  7. Top with parsley and salt further to taste.

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