Chicken Marsala
Meal Type: full
Servings: 4
Prep Time: 15m
Cook Time: 20m
Calories: 439
Ingredients
Chicken
- 1 ½ lbs boneless chicken, cut into thin fillets
- ½ cup gluten-free all-purpose flour*
- 1 tsp garlic powder
- 1 tsp sea salt
- ¼ tsp black pepper
- 3 Tbsp avocado oil
Sauce
- 8 ounces baby bella mushrooms, chopped
- 4 cloves garlic
- ¾ cup Marsala wine
- 1 cup chicken broth
- 1 cup full-fat canned coconut milk
- sea salt, to taste
- 1 Tbsp gluten-free all-purpose flour
Instructions
- In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.
- Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated.
- Heat the avocado oil and the ghee in a large skillet over medium-high.
- Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.
- Transfer the chicken to a plate and set aside while you prepare the marsala sauce.
- If needed, add more ghee and/or avocado oil to the skillet and return to medium heat.
- Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Pour in half of the chicken broth to de-glaze the skillet and cook another 2 minutes.
- Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.
- Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.
- Serve chicken marsala with choice of gluten-free noodles or steamed rice.