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.
3 whole Boneless Skinless Chicken Breast
24 oz White Mushrooms, sliced
1 cup Vidalia Onion, diced
3 cloves Garlic, minced
¼ cup Ghee
½ cup Arrowroot Powder
1 cup free range Chicken Broth
13.5 oz Coconut Cream
2 tbsp Coarse-Dijon Mustard
2 tbsp Balsamic Vinegar
1 tsp Salt
½ tsp Black Pepper
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!