Chicken Marsala
This dish won’t disappoint. Sweet and savory healthy protein. The Flava’ is fun to say, fun to make, and fun to taste.
To save time, I have the chicken breasts cut into halves and pounded thinly by the butcher.
Enjoy!
Ingredients
Chicken marsala
- 1/2 cup gluten free flour I use floured spelt bread and coconut flour
- 1 Tbsp Essence recipe follows
- 2 chicken breasts 6 to 8-ounce. Boneless, skinless. Cut in halves and pounded thin.
- 1 Tbsp extra virgin cold pressed olive oil
- 4 Tbsp butter
- 3 cups mushrooms sliced. cremini, oyster, shiitake
- 3/4 cup marsala
- 1/2 tsp arrowroot starch
- 1 cup chicken stock or pure clean water
- real salt to taste
- black pepper to taste
Flava' Essence
- 2 1/2 Tbsp paprika
- 2 Tbsp real salt
- 2 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 tsp cayenne pepper
- 1 Tbsp oregano dried
- 1 Tbsp thyme dried
Servings: people
Units:
Instructions
In a shallow bowl or plate combine the flour and Flava’ and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock/water with arrowroot starch mixed in and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
Recipe Notes
Recipe adapted from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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To Your Health,
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.
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