So tonight I kind of Iron Chef’d it because I needed to use up mushrooms, chicken tenders, & zucchini… so we had Chicken Marsala (a favorite of E.J’s pre-paleo). While technically, the wine may not be Paleo, a lot of the alcohol cooks out anyway, so we should probably be ok.
E.J. and I agree that this turned out tasting better than many of the versions I’ve done in the past. The flavor was awesome, so let’s see if I can remember what I did..
- 1 pkg chicken tenderloins
- 1 1/2 cups sliced mushrooms
- 3 tablespoons coconut oil
- 1 large egg
- 1/2 cup marsala wine
- 1/4 cup port (I used a tawny)
- 1/2 cup almond flour
- 1/2 tsp salt
- 1 tsp thyme
- 1 tsp dried oregano
- 1 1/2 tbsp butter or ghee
- 1/4 cup chicken broth
- 1 tsp arrowroot powder (or less if you want a thinner sauce)
- In a wide bowl, mix together almond flour, salt, thyme & oregano
- In another bowl, beat egg until fluffy
- Melt coconut oil in large skillet in med-high heat until hot
- Dredge chicken pieces in egg and then coat with almond flour mixture
- Arrange chicken in skillet and cook until first side is brown
- Turn over chicken and cook for a few minutes until bottom side is starting to set.
- Add mushrooms (try to arrange in between the chicken) and pour both wines over chicken and mushrooms.
- Cover and saute for 5-8 minutes until chicken is cooked through.
- Remove chicken and set aside
- Melt butter/ghee and into the sauce
- In a small bowl, add arrowroot powder to chicken broth and whisk together until blended.
- Add arrowroot mixture to sauce and mix until sauce is thick.
- Serve pan sauce over chicken
I made zucchini noodles to go with this, and it was fantastic. Enjoy!