Recipe: Chicken Marsala

So tonight I kind of Iron Chef’d it because I needed to use up mushrooms, chicken tenders, & zucchini… so we had Chicken Marsala (a favorite of E.J’s pre-paleo).  While technically, the wine may not be Paleo, a lot of the alcohol cooks out anyway, so we should probably be ok.

E.J. and I agree that this turned out tasting better than many of the versions I’ve done in the past.  The flavor was awesome, so let’s see if I can remember what I did..


  • 1 pkg chicken tenderloins
  • 1 1/2 cups sliced mushrooms
  • 3 tablespoons coconut oil
  • 1 large egg
  • 1/2 cup marsala wine
  • 1/4 cup port (I used a tawny)
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1 tsp thyme
  • 1 tsp dried oregano
  • 1 1/2 tbsp butter or ghee
  • 1/4 cup chicken broth
  • 1 tsp arrowroot powder (or less if you want a thinner sauce)


  1. In a wide bowl, mix together almond flour, salt, thyme & oregano
  2. In another bowl, beat egg until fluffy
  3. Melt coconut oil in large skillet in med-high heat until hot
  4. Dredge chicken pieces in egg and then coat with almond flour mixture
  5. Arrange chicken in skillet and cook until first side is brown
  6. Turn over chicken and cook for a few minutes until bottom side is starting to set.
  7. Add mushrooms (try to arrange in between the chicken) and pour both wines over chicken and mushrooms.
  8. Cover and saute for 5-8 minutes until chicken is cooked through.
  9. Remove chicken and set aside
  10. Melt butter/ghee and into the sauce
  11. In a small bowl, add arrowroot powder to chicken broth and whisk together until blended.
  12. Add arrowroot mixture to sauce and mix until sauce is thick.
  13. Serve pan sauce over chicken

I made zucchini noodles to go with this, and it was fantastic.  Enjoy!

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