Gluten Free Dairy Free Chicken Marsala Recipe

Healthy Chicken Marsala (Gluten Free) What Molly …

WEBSep 3, 2020 · Healthy Chicken Marsala. Prep: 15 mins. Cook: 30 mins. Total: 45 mins. This healthy chicken marsala is made of crispy pan …

1. In a medium bowl, combine the almond flour, tapioca flour, salt and pepper and whisk quickly to combine. Place a few pieces of paper towels on a large plate near the stove.
2. Place the four chicken breasts in a large, gallon-size, plastic freezer bag or between two pieces of plastic wrap and use a large meat mallet or rolling pin to tenderize the chicken and pound it to 1/4 inch thickness. If you haven’t already, place the chicken breasts in the bag and add the prepared flour mixture inside. Close the bag and shake well to dredge the chicken.
3. In a deep saute pan, melt 3 tablespoons of olive oil over medium-high heat. When the oil begins to ripple, add 2 tablespoons of ghee, allow it to melt then add 2 chicken breasts to the pan. Fry for 3-4 minutes on each side (6-8 minutes total) until the outsides are golden brown and the inside reaches an internal temperature of 165°F. Remove the chicken breasts to the paper-towel lined plate and repeat with the other two pieces of chicken. Cooking too much chicken at once could result in a soggy/steamed breading rather than crispy. When all the chicken is cooked and transferred to the plate off the heat, cover with foil and set aside to make the sauce.
4. Add one more tablespoon of ghee to the pan and then add the mushrooms, cooking them over medium-high heat. Stir frequently for 3-4 minutes until the juices start to release. Add the minced garlic and cook, stirring constantly, for 1-2 minutes until the garlic is fragrant.

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Keto Chicken Marsala – Easy & GlutenFree

WEBJul 24, 2019 · Remove from heat, and add additional salt and pepper to taste if desired (I usually add just two pinches of salt). 4.) Place your …

1. ) Cut each Chicken Breasts crosswise to make them thinner, creating 4 large but less thick chicken breast pieces. Sprinkle breast pieces liberally on all sides with each salt, garlic powder, onion powder, and a little pepper.
2. p id=”instruction-step-2″>2.) Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with Ghee in it. Once the Ghee is melted and the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes on EACH side, without moving them other than to flip or check that they’re not burning ;). Remove chicken from the pan, and set aside.
3. “instruction-step-3″>3.) Using the same pan, turn down the heat slightly. Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!). Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid). Add Heavy Cream and let simmer and bubble for another 3-5 minutes, or until thickened slightly (it thickens more as it cools though). Remove from heat, and add additional salt and pepper to taste if desired (I usually add just two pinches of salt).
4. ion-step-4″>4.) Place your cooked chicken breast pieces back in the sauce and flip each once to lightly coat in the sauce. Let cool for 2 minutes or so as the sauce thickens up a bit more, and then serve! You can drizzle extra sauce and mushrooms onto each chicken breast when plating, and garnish with chopped parsley. AND ENJOY!!! If you have leftovers, just store the chicken with the sauce and mushrooms drizzled on top in an airtight container. Place in the microwave at 50% power for 1-2 minutes to reheat (lowered power keeps the chicken from getting dry), and your chicken marsala should be good as new! 🙂

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