DIRECTIONS

  1. Bring chicken broth to a boil over high heat. 

  2. Cook mushrooms in clarified butter, stirring occasionally, until mushrooms begin to brown (about 6-8 minutes). Remove from heat. 

  3. Pat dry and season chicken with salt and pepper, then dredge in flour, shaking off the excess. 

  4. Heat extra virgin olive oil in a skillet, sautéing chicken (turn over once) until golden and cooked through (about 4 minutes).

  5. In a separate skillet, add wine and boil over high heat for about 30 seconds. 

  6. Add chicken broth, garlic, and mushrooms. Stir occasionally until sauce is slightly thickened (about 6-8 minutes).

  7. Pour sauce over chicken, add salt and pepper to taste. Enjoy!

INGREDIENTS

  • 2 Chicken Breasts

  • 1 Cup Mushrooms, Sliced

  • 1/2 Cup Coconut Flour

  • 1/2 Cup Marsala Wine

Chicken Marsala

  • 1/4 Cup Chicken Broth

  • 2 Tablespoons Clarified Butter (or Ghee)

  • 2 Cloves garlic, crushed

  • Salt & Pepper to taste