Chicken Marsala

Ingredients

Chicken Mix

• 2 large boneless skinless chicken breasts

• ¼ cup tapioca starch or arrowroot flour

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon unsalted butter

Creamy Dressing

• 1 tablespoons unsalted butter

• 8 ounces baby bella or cremini mushrooms, thinly sliced

• ¼ cup finely chopped shallot, from about 1 large shallot

• 4 garlic cloves, minced

• 1 cup chicken broth

• ¾ cup Marsala wine

• ½ cup coconut cream

• 2 tablespoons finely chopped fresh parsley

Instructions

1. Cut the chicken breasts in half lengthwise, making 4 thinner cutlets.

2. Mix the flour, salt, and pepper in a shallow dish or bowl. Dredge the chicken in the mixture, coating both sides.

3. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until it has a golden crust. It's okay if it's not fully cooked through at this point, as it will simmer again. Use tongs to remove the chicken to a plate.

4. Melt the butter in the pan. Add the mushrooms and saute for 2 to 3 minutes, stirring occasionally, until lightly browned. Add the garlic and shallot and saute for another 30 seconds.

5. Add the broth, Marsala wine, and heavy cream to deglaze the pan. Stir together and bring the liquid to a boil, then lower the heat and simmer until it's thickened and reduced by half, about 10 to 15 minutes.

6. Add the chicken back to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes. Sprinkle with freshly chopped parsley before serving. Serve over rice or pasta.

Serves: 4 Time: 35 minutes Calories: 477 Protein: 42g Carbs: 19g Fat: 20g