Paleo Chicken Marsala

This dish is so savory and satisfying, I absolutely recommend making this for yourself, family and friends! I served mine over pureed zucchini and avocado.

Here’s what I did:

  • 2 lbs Boneless, skinless chicken breast
  • Marsala Wine
  • Garlic
  • Onion
  • S&P to taste
  • Almond Meal
  • Arrow Root
  • Eggs
  • Grape Seed Oil
  • Dried Parlsley
  • Sliced button mushrooms

In a large skillet, heat about 1 Tbs. grape seed oil over medium/low heat. Dice about 1 large garlic clove and add to oil.

In a bowl, beat 2 eggs. In another bowl, combine 1 part arrow root and 2 parts almond meal (I had to add some to finish coating the chicken, I used about 1 cup almond meal and 1/2 cup arrow root). Slice the chicken breasts in half (so they’re thinner), dip in egg wash and roll in flour mixture. Place each breast in the skillet evenly.

Sprinkle parsley, salt and pepper and once the chicken begins to cook on the edges, flip over and repeat. Pour the marsala wine over everything, enough to come up to the chicken but not cover it.

Dice 1/2 yellow onion and add to the chicken. Add about 12 ounces of sliced mushrooms, cover and allow to simmer for about 25-30 minutes.

For Zucchini mash: 1 large zucchini, 1/2 avocado.

Slice one large zucchini down the center the long way, turn each half on it’s side and slice once more, each. Cut into small cubed pieces and add to a small skillet heated with a little grape seed oil. Cover and allow to cook for about 5 minutes over medium heat, or until you can puncture with a fork. Add the zucchini and avocado to your food processor (leaving an opening on the top so heat can escape). Blend until completely smooth.

Serve your marsala over the zucchini mash! Enjoy!! I had Old Moon Zinfandel with this dish.

 

Paleo Chicken Piccata (DELISH!)

20160216_195446.jpg20160216_194216.jpgOk, so eating healthy can sometimes be a challenge, am I right? Sometimes you just want the yummy, buttery dish that your grandma used to make or that they served at your favorite Italian restaurant…WELL, you’re welcome in advance because not only is this dish Paleo, Gluten-Free, AND healthy, but it is DELICIOUS! My very picky husband inhaled it and didn’t even ask if it was paleo or gluten-free.

Here’s what I did:

  • Almond Meal
  • Arrow Root
  • Marinated Artichoke Hearts
  • Lemon Juice (and fresh slices)
  • Garlic
  • Chicken Breast (boneless, skinless. I used about 2 1/2 breasts)
  • Capers
  • Butter
  • Eggs
  • Grape Seed Oil
  • S&P to taste

In a small mixing bowl, beat 2 eggs. In another, combine 2 parts almond meal and 1 part arrow root. Mix together with a fork.

In a large skillet, pour a small amount of oil over medium heat. Cut your chicken breasts down the center so they’re more thin, (you might even want to cut twice, depending on how thick they are).┬áMince some fresh garlic cloves (I used 1, large) and place in the skillet (careful not to burn).

Coat each piece of chicken in the egg and then roll in the almond meal mixture until completely coated and place in the skillet. Once all the chicken is in the skillet, allow to heat until the edges begin to cook through and squeeze some fresh lemon over everything (I like a lot of lemon, so I used 2 lemons). Sprinkle some salt and pepper to taste. Flip the chicken over and repeat.

Once the chicken is about 1/2 way cooked, pour your marinated artichoke hearts, juice included, over everything and add some capers (I used 3/4 of a 12 oz. jar of artichoke hearts and about 2 Tbs. of capers). Slice some lemon and place them on top.

Take about 1 Tbs. butter and cut into small pieces, place in between chicken. Reduce heat to low/medium/low, cover and allow to simmer for about 25 minutes.

I served this over steamed/mashed cauliflower with Napa River Chardonnay!