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!

Chicken Marsala

• CourseMain Dish
• CuisineItalian

Servings	Prep Time
4people	20minutes

Cook Time

20 minutes

Servings Prep Time 4people 20minutes

Cook Time 20 minutes

Ingredients

Chicken marsala

• 1/2cup gluten free flourI use floured spelt bread and coconut flour
• 1Tbsp Essencerecipe follows
• 2 chicken breasts6 to 8-ounce. Boneless, skinless. Cut in halves and pounded thin.
• 1Tbsp olive oilextra virgin cold pressed
• 4Tbsp butter
• 3cups mushroomssliced. cremini, oyster, shiitake
• 3/4cup marsala
• 1/2tsp arrowroot starch
• 1cup chicken stockor pure clean water
• real saltto taste
• black pepperto taste

Flava' Essence

• 2 1/2 Tbsp paprika
• 2Tbsp real salt
• 2Tbsp garlic powder
• 1Tbsp black pepper
• 1Tbsp onion powder
• 1tsp cayenne
• 1Tbsp oreganodried
• 1Tbsp thymedried

Instructions

1. 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.
2. 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.
3. Transfer to a plate and set aside.
4. 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.
5. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
6. 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.
7. 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.
8. 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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