I've never made chicken marsala and was dying for it the other day. Kind of strange to crave something I've only had once but I went with it anyway. So pleased I did! This was a very satisfying, fast but impressive mid week dinner with one of my favorite spring vegetables, asparagus.
If you can pick up actual marsala wine, do it. It's much better than the marsala cooking wine, although either are perfectly fine.
I hope you enjoy my AIP version of the classic Italian American dish.
2 boneless, skinless chicken breasts
s + p
1/2 cup coconut flour
splash olive oil
8oz mini portobello mushrooms, sliced
1 bunch asparagus, chopped
2 garlic cloves, minced
1 cup chicken stock
1/2 cup marsala wine
1/2 teaspoon italian seasoning
1 teaspoon arrowroot powder
Cut each chicken breast crosswise into two thin pieces. Or butterfly and pound flat. Season with salt and pepper. Dredge in coconut flour. Set aside.
Heat oil in a skillet over medium heat. When hot, add chicken. Cook until well browned on each side. When cooked through, remove and set aside.
Add mushrooms, asparagus and garlic. Cook until mushrooms are soft, stirring frequently. Add wine and let bubble up a bit. Add stock and seasoning. Make a slurry with the arrowroot powder and a little water or stock. Stir slurry into skillet along with the chicken and bring to a boil. Cook until sauce is thickened.