What you will need:
- 4 boneless, skinless chicken breasts, pounded to uniform 1/4″ thickness.
- 1 cup organic flour or gluten free flour
- Salt and black pepper to taste (pink Himalayan salt is best),
- 1 Tbsp. Olive oil or Avocado oil.
- 8 oz. Cremini mushroom’s, sliced. I use baby bellas.
- 1 cup cup Marsala wine
- 1 cup low-sodium chicken or vegetable broth.
- 1/4 cup chopped parsley (extra)
How to Make:
- Season the chicken with a good pinch of salt and pepper. Place the flour in a shallow bowl and add the chicken; coat evenly, shaking off any excess flour.
- Heat the oil in a large skillet (cast iron works also), over medium heat. Cook the chicken (don’t overcrowd the pan; cook in two batches if need be). for 3-4 minutes per side, until golden brown on the outside and cooked all the way through. Transfer to a serving platter and keep warm.
- Add additional oil to the pan if needed, add mushrooms and continue sautéing until well browned. Stir in the Marsala and broth, scraping up any browned bits stuck to the bottom of the pan. Cook until the liquid has reduced to about 1/2 cup. Add the chicken to the pan, coating with the sauce. Add the parsley if using.
- I serve this with grilled asparagus and or yellow gold mashed potatoes.
Makes 4 servings. 390 calories, 9g fat, 2g saturated fat, 520mg of sodium.