Chicken Marsala
Servings 6 people
Ingredients
- 4 breasts Organic Boneless, skinless chicken breasts
- 1/2 cup Organic flour (sub almond flour for gluten free option)
- 2 or 3 large cloves Garlic
- 2 shallots optional
- 2 TBS Olive oil
- 8 oz. Baby Bella or Button Mushrooms sliced
- 1-2 cups Marsala cooking wine available in most grocery stores even if they are in a state that doesn't allow them to carry any alcohol
- 3-4 sprigs Fresh Thyme pulled from stems and chopped
- to taste Freshly ground black pepper
- to taste Pink Himalayan Salt
Instructions
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Slice chicken breasts in half lengthwise
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Put chicken breasts between 2 pieces of wax paper and pound thing
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In a large skillet sauté shallots in olive oil until translucent and tender
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Add garlic, sauté another minute, then remove from pan and reserve.
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Coat chicken with flour mixture until completely coated
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Heat another TBS. of olive oil in skillet and fry the floured chicken cutlets for about 5 mins. on each side.
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Then add the Marsala wine while it is piping hot and sizzling!
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Add mushrooms and shallots and garlic and fresh thyme
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Add another clove of chopped garlic
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Simmer for approximately 5 more minutes until the liquid reduces and thickens a little
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Serve over mashed cauliflower, quinoa, brown rice or gluten-free pasta
