One Pan Chicken Marsala (Edit recipe)

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Chicken Marsala is a classic dish made with tender chicken breasts that are sautéed and then simmered in a rich and flavorful sauce made with mushrooms, and chicken broth. The chicken is first dredged in arrowroot starch, which gives it a light and crispy coating, and then cooked in a hot pan until golden brown. A quick pan sauce is made with mushrooms and shallots. The resulting dish is tender and juicy chicken in a rich and flavorful sauce that is perfect for serving over pasta or with a side of roasted vegetables. It's a delicious and comforting meal that is easy to prepare and sure to please. My version is complete gluten-free and Whole30 compatible.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Chicken Breast
1 Tbsp Extra Virgin Olive Oil
1 cup Chicken Broth
.333 cup Coconut Milk
1.5 Tbsp Balsamic Vinegar
3.5 Tbsp Arrowroot Powder
8 oz Baby Bella Mushrooms
2 Tbsp Shallot, Chopped
1 Tbsp Garlic
1 tsp Thyme
1 Tbsp Parsley, Fresh
Salt and Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large saucepan, heat the olive oil to medium-high heat.
Butterfly the chicken breasts or you can pound them to thin them out. This is so it cooks evenly.
Put 3 tbsp of arrowroot powder on a plate and light coat eat chicken breast in. Be sure this is not a heavy coating, but the entire breast should be covered. Check to make sure your oil is hot- it should sizzle when you put a drop of water in it.
Put the chicken in the pan and cook on one side for 3 minutes, then turn and cook on the other side for about 3 minutes. Remove from pan and set aside.
Add the shallots, mushrooms, and garlic to the pan and sauté for about 5 minutes. Then add chicken broth, coconut milk, balsamic vinegar, thyme, salt, and pepper to the pan. Whisk the sauce together then add 1/2 tsp of arrowroot powder, set the rest aside, and add later if needed. Whisk the arrowroot powder in thoroughly.
Let the sauce simmer for 10 minutes. Check at 5 minutes and if it has not thickened at all, whisk in another 1/2 tsp of arrowroot powder.
Add chicken back to the sauce. Cover the pan and sauté for 5-10 minutes or until chicken is cooked all the way through and sauce is the consistency of gravy.
Top with fresh parsley and enjoy!

Notes

Be sure you butterfly your chicken breast to ensure even cooking times. // Use any pasta that you like! I like Banza Chickpea pasta in my food freedom, but if you don’t eat bean or are on the Whole30, you can always make mashed potatoes, spaghetti squash or just serve this with a side of veggie. // When you are trying to thicken the sauce, start slow with the arrowroot powder. I typically use only about 1/2 tsp at first. It will take some time to thicken so let it simmer for 5-10 minutes before adding more.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	318
Fat:	12 g
Carbohydrates:	11 g
Protein:	16 g
Cholesterol:	35 g
Sodium:	118 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.