Jump to recipeIn your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring
Return your cooked chicken to the pan and continue to cook for a few minutes more,
..
CFC Creamy Marsala Chicken
Where are our MUSHROOM LOVERS?!🍄
The older (wiser😅) I get – the more I absolutely ADORE mushrooms…anyone else? This is a VERY GOOD thing because mushrooms are completely loaded with nutritional benefits.
This dish is creamy and ultra flavorful! Serve alongside cauliflower rice or brown rice, and be sure to spoon this mushroom sauce on top of everything.
➡️Did you know:
Mushrooms have cancer-fighting properties.
Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.
They’re low in calories, are great sources of fiber and protein.
To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.
➡️Rachel’s Tips:
Start with uniform breasts. Trim fat, pound the thicker parts with a mallet to create very uniform pieces of chicken as shown. Do not over-pound the chicken, then it cooks too fast, which will dry it out.
🍷If you do not have wine on hand, you may substitute wine for more bone broth as indicated in the recipe.
The wine really adds rich flavor.
All of the alcohol will cook out – so no worries there.
Do not use “cooking wine” as most of those have an astringent taste much like rubbing alcohol 😅
For best results, use a decent to a nicer bottle of wine that one would actually drink because this will produce the very best flavor.
➡️How to make your own ghee.
6 servings
Ingredients:
- 1.5 lbs boneless skinless chicken breasts, butterflied and pounded to an even
thickness - sea salt and freshly ground black pepper, to taste
- 1/4 cup gluten-free flour
- 2 Tbsps clarified butter or ghee
- 2 Tbsps olive oil
- 24 oz mushrooms, sliced
- 4 fresh garlic cloves, minced
- 1 cup dry red wine or bone broth
- 1 cup bone broth
- 1/2 cup unsweetened almond, coconut, or cashew milk
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh oregano
- 1 Tbsp gluten-free flour or Arrowroot powder
- 2 Tbsps minced fresh parsley leaves
Instructions:
Season your chicken lightly with sea salt and pepper, then dredge each side into the flour and gently press it to evenly adhere, then shake off the excess.
Melt your ghee and oil in a large skillet over medium heat. Add in coated chicken and cook over medium-low heat until golden and cooked through. About 4 minutes per side if your chicken is pounded pretty thin.
Set your cooked chicken aside on a plate.
In your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring
frequently.
Add in the wine and broth then stir well through the bottom of the pan to release all of the browned bits into your sauce.
Allow mushroom wine sauce to simmer until reduced by almost half, about 8-10 minutes.
Meanwhile, in a very small bowl, whisk 4 Tablespoons of water with 1 Tablespoon of flour.
Once the liquid in your skillet has reduced, whisk in the milk, thyme, oregano, and your flour mixture. Whisk everything together well over medium heat until thickened, about 2 minutes.
Return your cooked chicken to the pan and continue to cook for a few minutes more,
until hot and bubbly.
Garnish with parsley and enjoy!
❤Rachel
Ingredients
- 1.5 lbs boneless skinless chicken breasts, butterflied and pounded to an even
- thickness
- sea salt and freshly ground black pepper, to taste
- 1/4 cup gluten-free flour
- 2 Tbsps clarified butter or ghee
- 2 Tbsps olive oil
- 24 oz mushrooms, sliced
- 4 fresh garlic cloves, minced
- 1 cup dry red wine or bone broth
- 1 cup bone broth
- 1/2 cup unsweetened almond, coconut, or cashew milk
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh oregano
- 1 Tbsp gluten-free flour or Arrowroot powder
- 2 Tbsps minced fresh parsley leaves
Instructions
- Season your chicken lightly with sea salt and pepper, then dredge each side into the flour and gently press it to evenly adhere, then shake off the excess.
- Melt your ghee and oil in a large skillet over medium heat. Add in coated chicken and cook over medium-low heat until golden and cooked through. About 4 minutes per side if your chicken is pounded pretty thin.
- Set your cooked chicken aside on a plate.
- In your same skillet, sauté the mushrooms and garlic together for 3-4 minutes, stirring
- frequently.
- Add in the wine and broth then stir well through the bottom of the pan to release all of the browned bits into your sauce.
- Allow mushroom wine sauce to simmer until reduced by almost half, about 8-10 minutes.
- Meanwhile, in a very small bowl, whisk 4 Tablespoons of water with 1 Tablespoon of flour.
- Once the liquid in your skillet has reduced, whisk in the milk, thyme, oregano, and your flour mixture. Whisk everything together well over medium heat until thickened, about 2 minutes.
- Return your cooked chicken to the pan and continue to cook for a few minutes more,
- until hot and bubbly.
- Garnish with parsley and enjoy!
- Enjoy!
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