Paleo Stuffed Chicken Marsala

Today was definitely one of those days where I felt like my creative juices were not flowing at all… BUT… I somehow pulled together a pretty yummy dish.  Chicken Marsala has always been one of my favorite things to eat.  It was actually one of the first things I really learned how to make in Culinary school.  I made a Paleo version a few months ago, but never put it on the blog.  The first version wasn’t stuffed… I just decided to kick it up a notch today and try something new instead of the usual.  If you’re not a fan of the stuffing, feel free to leave it out. You’re going to be missing out though!  Traditionally, I LOVE chicken marsala with garlic infused mashed potatoes, but in order to keep it Paleo, I sauteed cabbage and onions.  I realize that sounds so boring, but let me tell ya, sauteed cabbage is so delicious!  Feel free to serve it with your favorite veggie and enjoy a delicious and healthy meal!

Ok, so here’s what you’ll need:

Yields: 4 servings

For the chicken:

  • 2-3 lbs organic chicken breasts, washed and pat dry
  • 2 tbsp olive oil and/or butter
  • 1/2 onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1 cup mushrooms, finely chopped
  • 1/2 cup sun-dried tomatoes, finely chopped

For the sauce:

  • 1-2 tbsp olive oil and/or butter
  • 2-3 tbsp onion, finely chopped
  • 2 garlic cloves, minced
  • 2-3 tbsp fresh herbs (I used Thyme and Oregano), finely chopped
  • 1 cup Marsala wine
  • 2 cups chicken stock
  • 1/2 coconut milk
  • 1 tbsp honey
  • salt and pepper to taste
  • 2 tbsp cornstarch plus 2 tbsp water (This is a slurry if you need to thicken the sauce up a bit.)
  • twine or toothpicks


veggies for stuffing

1.  On medium high-heat in a medium size skillet, heat up your fat.  When it’s hot, add the onion and garlic and saute until translucent, about 5 minutes.  Add the mushrooms and sun-dried tomatoes and continue cooking all the veggies are soft. Season your veggies with salt and pepper.  Set aside in a bowl until you’re ready to stuff the chicken.  This can be done in advance.

veggies sauting2

bowl of veggies

2.  It’s time to let out some frustration!  Lay your chicken out on a cutting board.  Personally, I like to cover the chicken with plastic wrap so chicken juices don’t fly all over the kitchen when I start banging it with my meat mallet.  Completely up to you!  Flatten the chicken out about a 1/4 inch.  Thin enough to roll it up with ease.  If it’s too thick it won’t stay rolled correctly.

chicken covered in plastic wrap

3.  Start adding the stuffing.  Roll it up and use twine or tooth picks to make it stay rolled.

stuffing chicken

folded chicken

Season the outside of the chicken with salt and pepper.

chicken tressed

4.  In a large skillet on medium-high heat, add some fat to the pan and get it screaming hot.  Pan-sear your chicken on all sides.  Set it on a plate while you make the sauce.  Your chicken will not be cooked all the way through at this point.

chicken sauteing in pan (browning on all sides)

5.  Using the same pan, add the onion and garlic.  Cook it until it’s translucent.  Add the wine.  Bring it to a boil and let it reduce by half.  This takes about 5-7 minutes.  Add the chicken stock, coconut milk, honey, fresh herbs, and salt and pepper.  Add the slurry a little bit at a time while whisking the sauce.  Bring this to a boil again for about 5 minutes, then simmer the sauce on medium heat.  TASTE THE SAUCE at this point.  Adjust the seasonings to your liking or leave it be!

marsala sauce

6.  Add the chicken to the sauce and let it continue cooking for at least 15 minutes or until the internal temperature reaches 165 degrees.

chicken cooking in sauce

7.  Lay the chicken on a cutting board, cut off the twine or take out the toothpicks, slice it up, top it with some sauce, and serve it up!

finished chicken with garnish

plated chicken and cabbage

Garnish with green onions or fresh herbs and ENJOY!



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