Chicken Marsala can look intimidating to make but it is super easy to whip up in under 25 minutes! Mushrooms are powerful antioxidants, supporting immune function as well as helping to keep inflammation in check. They are so beneficial to add to your diet regularly to help fight disease.
Instructions
1
Cut each chicken breast in half horizontally. Place between two pieces of plastic wrap and then use a meat tenderizer to flatten the chicken. Flatten as much as you would like or keep each piece a little thicker. If you don’t have a meat tenderizer you can use a rolling pin. Season chicken with ¼ teaspoon of sea salt and ¼ teaspoon black pepper.
2
In a medium bowl, add ¼ cup tapioca flour and then coat each piece of chicken in it. Set chicken aside on a plate or wax paper.
3
In a large pan, add 1 tablespoon of butter and 1 tablespoon of olive oil and heat on medium-low heat.
4
Add the chicken and cook for 3-4 minutes per side or until it browns. Remove from pan and set aside.
5
Add 1 tablespoon of butter to the pan and add onions and garlic. Saute for about 2-3 minutes. Add in a little bit of chicken broth if needed.
6
Add in the mushrooms and add the remaining sea salt and black pepper to season, saute for another 5 minutes or until they begin to brown.
7
Add the chicken broth, wine and then sprinkle 1 teaspoon of tapioca flour all over. Stir to mix everything in for about 1-2 minutes. The sauce will start to thicken. Add the parsley and mix again.
8
Add the chicken back in, adding some of the mushrooms and sauce on top of each piece and lower the heat to let the sauce simmer for about 5 minutes with the lid on askew.
9
When serving, use a spoon to place mushrooms and sauce on top of each piece.
10
Store leftovers in an airtight container in the fridge for up to 2 days.
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