Sunday, September 8, 2013

Posted by Leslie Livingstone 9:29 PM No comments
Living a Paleo lifestyle can be difficult in a house of foodies.  I have felt that lately I have been living a faileo lifestyle when it came to my diet.  Being in off season means that I need to pay attention to my diet more than ever.  My goal this week was to find recipes that my family would enjoy and leave them feeling satisfied.
This is one of my new favorites.

Paleo Chicken Marsala
Serves 4

INGREDIENTS:

·         4 boneless skinless free range chicken breasts
·         4 TBS Extra Virgin Olive Oil
·         2 Large Shallots – chopped
·         6 Cloves garlic – crushed
·         1 Yellow onion – diced
·         1 tsp fresh ground black pepper
·         6 sprigs fresh thyme – leaves removed from stems
·         16-20 fresh sage leaves – torn
·         4 cups of large white or crimini brown mushrooms – quartered
·         1 1/2 cups marsala wine
·         2 Cups Chicken Stock
·         1 1/2 TBS All Purpose Flour Mix

FOR GARNISH:
·         Asparagus spears
PROCEDURE:

Heat stove to Medium High. In a large mixing bowl combine 2 TBS of the olive oil with the shallots, garlic, onion, pepper, thyme, and sage.  Mix well.  Slice chicken into thin chunks and add to mixture.  Combine well and allow to marinate for 10-15 minutes while you snap  the asparagus spears.  In a large saute’ pan heat the remaining 2 TBS of olive oil and brown and saute’ the chicken mixture over medium heat until chicken is cooked.  Remove chicken from the pan and set aside.
Return saute’ pan to the stove and add the quartered mushrooms.  Saute’ for 5 minutes over medium heat, stirring often.  With mushrooms still in pan, increase heat to medium high and deglaze with the marsala wine.  With wire whisk, tongs, or spoon, remove browned bits from the bottom of the saute’ pan and stir them into the marsala sauce.  Add chicken stock and heat sauce to a simmer.  Simmer the sauce for 10 minutes to reduce.  Steam your asparagus.  After 10 minutes, add the all purpose flour  to the sauce to thicken it.  Add chicken to the sauce.  Combine and coat the chicken with the sauce and in a large decorative serving bowl, serve it over the steamed asparagus.  Enjoy!

NUTRITION INFO: (Per Serving) 354Calories, Total Fat 13.8g, Sat. Fat 2.3g, Cholest. 78.6mg, Sodium 104.7mg, Carb. 13.9g, Fiber 3.1g, Sugars 4g, Protein 33.5g


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