The first time I ate chicken marsala was after losing a bet to a friend. If I won the bet, he had to make me dinner but if I lost I had to make dinner. Needless to say I lost. I made a really, really bad bet. I’m almost too embarrassed to say but you can share in my humiliation. I said Brad Pitt was older than George Clooney. A first glance I know you are thinking this was a terrible bet! And yes it is because George Clooney is in fact older than Brad Pitt, BUT only by two measly years. Another fun fact, today is good ol’ Brad Pitt’s 50th birthday! What?! I am in still in shock.
Anyways, I loved this dish the first time I made it, and it became one of my go-to “fancy” dinners. My love of this dish actually made me wary of turning it paleo. I’m so glad I finally took the plunge! I loved how this chicken turned out. I went on a big limb and decided not to bread it with any paleo-approved breading. I really wanted the sauce to shine. If you don’t want to use the wine, you can use chicken or beef broth but the flavors will be different.
4 large chicken breasts, butterflied
2 tbls ghee
2 tbls olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1 cup baby portabellas, sliced
1/2 cup marsala wine
1/4 cup sherry
Butterfly chicken starting at the thickest side and slowly cutting the breast in half. Place chicken in a large plastic bag or wrap with saran wrap and pound with the bottom of a large skillet until the breasts are about 1/4 inch thick. Melt ghee and olive oil in an extra-large flat bottom skillet over medium heat. Season chicken on both sides with salt, pepper and oregano. Place chicken in skillet and cook until lightly brown, approximately 5-7 minutes. Flip and cook for another 5-7 minutes. I have a huge skillet, but if you only have a small to medium sized skillet, cook two chicken breasts at a time with 1 tablespoon olive oil and 1 tablespoon ghee. Remove and cook remaining two breast with 1 tablespoon olive oil and 1 tablespoon ghee. Once chicken is finished cooking, return other two breasts to pan. Add in mushrooms, marsala and sherry. Cover skillet and simmer for 5 minutes. Flip chicken and cook for another 5 minutes or until chicken juices run clear. Serves 4.