Chicken Marsala

Ingredients:

• 1 1/2 pounds boneless skinless chicken breast cut in half and pounded to 1/4-inch thick

• 3 tablespoons cassava flour

• 1 1/4 teaspoon kosher salt divided

• 1/2 teaspoon black pepper divided

• 1 tablespoon olive oil

• 2 tablespoons butter or ghee divided

• 8 ounces baby bella mushrooms sliced

• 1 medium shallot minced

• 2 garlic cloves minced

• 2/3 cup chicken broth

• 2/3 cup dry marsala wine

• 2/3 cup canned coconut milk

• 2 teaspoons thyme chopped

• 2 tablespoons parsley chopped

Utensils:

• knife

• cutting board

• large skillet

• plate

• tongs

• gallon ziploc bag

• spatula

Instructions:

1. prepare ingredients

2. get a large ziploc bag and add 3 tbsp of cassava flour

3. add 3/4 tsp of salt to the bag

4. add 1/4 tsp of pepper to the bag

5. add the pounded chicken to the bag and seal tightly

6. shake the bag to coat the chicken completely and set aside

7. get a large skillet over medium-high heat and add 1 tbsp of olive oil

8. add 1 tbsp of butter to the pan and allow it to melt and heat through

9. shake off the excess flour from the chicken and place it in the heated pan for 3 minutes on each side then transfer to a plate; the chicken will not be completely cooked through at this point

10. melt the remaining 1 tbsp of butter in the pan

11. add 8 oz of sliced mushrooms to the pan and cook, stirring, for 3-4 minutes until they begin to brown

12. add 1 minced shallot to the pan

13. add 2 minced garlic cloves to the pan

14. add 1/4 tsp of salt to the pan and saute together for 1-2 additional minutes

15. pour 3/4 cup of chicken broth into the pan

16. pour 2/3 cup of dry marsala wine into the pan

17. pour 2/3 cup of coconut milk into the pan

18. add 2 tsp of minced thyme to the pan

19. add 1/4 tsp of salt to the pan

20. add 1/4 tsp of pepper to the pan and stir together, scraping and stirring any brown bits from the bottom

21. bring the sauce to a boil then reduce to a simmer and simmer, uncovered, for 10-15 minutes until the sauce is reduced by half and slightly thickened

22. return the chicken back to the pan along with the juices in the pan and simmer for 2-3 additional minutes until the chicken is cooked through

23. sprinkle 2 tsp of minced parsley over the dish and serve

When you are ready for serving, serve the chicken over roasted vegetables, rice, or mashed potatoes and drizzle the sauce and mushrooms all over the top. Garnish with additional parsley if you desire.