Chicken Marsala

Hey ladies and gents! Sorry for falling super behind. So to make up for it, I have TWO posts coming at you today. First one is Chicken Marsala. It was a huge hit with everyone in the house with absolutely no leftovers. So much for my lunch the next day! It was made with almond flour and no one could tell the difference! Here we go…

This recipe has come from

4 boneless/skinless organic chicken breasts
1 cup sliced mushrooms
½ cup Marsla wine
¼ cup cooking sherry
¼ cup almond flour
½ tsp celtic salt
1 tsp thyme leaves
½ tsp dried oregano
4 TB coconut oil

In a bowl, mix together the almond flour, salt, pepper and oregano.
Coat chicken pieces in almond flour mixture.
Take a large skillet add coconut oil over medium heat
Place the chicken and lightly brown (by lightly, I mean barely any brown. The chicken will stay moist)
Turn over the chicken and add mushrooms
Pour wine and sherry and cover skillet
simmer chicken 10 min and turn over.
Cook for another 5 min or until no longer pink
Garnish with thyme

This is SUCH an amazing recipe, and I can’t wait to make it again!


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