Paleo Chicken Marsala Recipe

Slice chicken breasts in half widthwise using a sharp knife. Cover with plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

Heat 1 tablespoon olive oil and 2 teaspoons butter in a large skillet over medium heat. Add 3 chicken pieces; cook until golden about 5 minutes per side. Transfer to a large platter. Cook remaining chicken pieces in batches adding 1 tablespoon olive oil and 2 teaspoons butter for each batch.

Cook and stir shallot and prosciutto in the hot skillet until shallots soften about 1 minute. Add mushrooms; cook until browned about 5 minutes. Season with salt and pepper. Pour in Marsala wine; cook until slightly reduced. Pour in chicken stock; simmer until slightly thickened about 1 minute.

Stir 1 tablespoon butter into the skillet. Return chicken to the skillet; simmer until heated through about 1 minute. Garnish with chopped parsley.