Chicken Marsala is one of my favorite dishes. I've always loved how cozy this meal is, and I think it's great any time of the year. It's great for dinner and there's always a little bit of leftovers for lunch the next day, which is the best part because the flavors have a night to sit together. My Italian side is really coming out here, I think I could eat it every night. Funny thing is, this is the first time I’ve ever made it! It was way easier than I expected and I’m so happy with the way it turned out. I was surprised with out well the coconut cream went with this dish too. It seems to fit perfectly! I don't necessarily have a dairy allergy, but I try not to use any heavy cream in my dishes because that seems to upset my stomach.
2 lbs thinly sliced chicken breast
1/4 cup (I used Otto's Cassava Flour)
1/4 tsp pepper
1/2 tsp sea salt
1 tbs ghee (I used Fourth and Heart Ghee)
1 tbs avocado oil
16 ounces portobello mushrooms
1 medium shallot, minced
3 garlic cloves, minced
1 cup bone broth (Bonafide or Fire & Kettle are my favorite)
1 cup dry sherry wine
1 cup coconut cream (Trader Joe's sells this)
1/4 cup fresh parsley
Add the chicken, flour, salt, and pepper to a bag or bowl and toss it around to fully coat the chicken.
Add the ghee and avocado oil to a large stir fry pan, and cook the chicken fully. Once done, put chicken on a plate and set aside.
Using the same pan, add the mushrooms (you may need a little more oil here but not much). Cook on medium for 5-6 minutes, or until tender. Add the shallots and garlic, and cook for another 3 minutes over medium.
Add the bone broth, wine, and coconut cream and allow to simmering low for 10 minutes.
Add the chicken back in and simmer on low for another 10 minutes.
Top with fresh parsley and enjoy over some pasta, my favorite is angel hair!