This recipe is Whole30, Paleo, Gluten and Dairy Free.
This Chicken "Marsala" recipe is one that I have been making since we first got married! I created a Whole30 compatible version 5 years ago and somehow it never made it to the blog so here we are! This is the most requested recipe by my niece every year for her birthday dinner. Don't save it for special occasions though as it is easy, made all in one pan and makes the best dinner for any day of the week. I like to serve it over my Whipped Mashed Potatoes or over cauliflower mash to soak up all the dreamy mushroom "Marsala" sauce.
3 Chicken breast, skinless, I like Rastelli's Delivered
24 oz mushrooms, sliced
1 cup Sweet onion, diced
3 cloves garlic, minced
1/4 cup ghee
1/2 cup arrowroot powder
1 cups chicken broth
13.5 oz coconut cream
2 tbsp Dijon mustard, I like Noble Made
2 tbsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
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Cut chicken breast in half lengthwise and pat dry with paper towel
Put arrowroot, salt & pepper in zip lock bag, add chicken & shake well
Melt ghee in a large skillet
Cook chicken 4-5 minutes per side, depending how thick, move to plate
Add onions to pan & cook till soft
Add garlic & mushrooms & cook till mushrooms are browning
Add chicken broth, stir well
Add Dijon & balsamic, stir
Add coconut cream & bring to a slow boil
Reduce heat & add chicken back to pan
Simmer till sauce thickens, about 10 minutes
If sauce is not thick enough make an arrowroot slurry with 1 tbsp arrowroot and 1 tbsp water, add to pan, stir & let thicken
Enjoy this recipe by Penny's Primal!