Chicken Marsala Without Wine
A creamy mushroom sauce over the most tender chicken that is best served over mashed potatoes to soak up all the delicious sauce. This is the most requested recipe by my family!
Ingredients
- 3 Boneless Skinless Chicken Breasts about 2 pounds
- 24 oz White Mushrooms sliced
- 1 cup Vidalia Onion diced
- 3 cloves Garlic minced
- ¼ cup Ghee
- ½ cup Arrowroot Powder
- 1 cup Chicken Broth or bone broth
- 13 ½ oz Coconut Cream
- 2 tablespoon Coarse-Dijon Mustard Noble Made
- 2 tablespoon Balsamic Vinegar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- 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 tablespoon arrowroot and 1 tablespoon water, add to pan, stir & let thicken
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal