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CFC Creamy Marsala Chicken

Servings: 6

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!