Coconut Cravings

Chicken Marsala

Ingredients

Measurement

Scale

1/4 cup Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 pound boneless chicken, tenders or breasts
2 Tablespoons olive oil, divided
2 Tablespoons vegan butter, divided
6 ounces mushrooms, sliced, Baby Bella or Crimini work great, about 6-7 mushrooms
1 teaspoon minced garlic
1 cup Marsala cooking wine
3/4 cup chicken broth
1 Tablespoon coconut milk, or almond milk
2 Tablespoons fresh parsley, or 1 T. dried parsley

Instructions

  • SLICE MUSHROOMS. Slice mushrooms and set aside till needed.

  • MIX DRY. Mix the Bob's Red Mill Gluten-Free 1 to 1 Baking Flour, sea salt, garlic powder, pepper, and paprika in a bowl.

  • DREDGE CHICKEN. Dredge each chicken piece in the flour mixture until well coated.

  • WARM PAN. Warm a large saute pan for several minutes at medium heat.

  • SAUTE CHICKEN. Add 1 Tablespoon of olive oil and 1 Tablespoon of vegan butter to the pre-warmed saute pan and give both a minute to warm. Then add your dredged chicken tenders/breasts. You want the chicken to sizzle (but not splatter) when it hits the pan. This will allow the chicken to form a crust. Fry the chicken for about 4 minutes per side, until the outside is golden and crispy.

  • REMOVE CHICKEN. Remove the chicken from the pan. Feel free to cover it to retain its heat. We'll return it to the pan once the sauce is made.

  • ADD OIL, BUTTER, MUSHROOMS. After removing the chicken, add the remaining 1 Tablespoon of olive oil and 1 Tablespoon of vegan butter to your warm saute pan. Add the sliced mushrooms. Stir till well coated in oil and butter and saute for about 4 minutes on medium heat or till beginning to soften.

  • ADD GARLIC. Add the minced garlic and saute for another minute.

  • ADD LIQUIDS. Add Marsala cooking wine and chicken broth to the pan and bring to a boil. Once boiling, reduce down for approximately 15 minutes, or until the sauce has lessened by about half. Add the coconut milk and return the chicken to the pan. Turn off the heat.

  • ADD PARSLEY. Remove the pan from the heat and add the fresh parsley and serve.