This flavorful chicken marsala consists of lightly breaded chicken breasts, a tangy marsala sauce, and sauteed baby bella mushrooms. It's quick and simple, plus AIP, Paleo, and Whole30 compliant.
Pat the chicken cutlets dry with paper towels. Mix the arrowroot starch, 1/2 tsp of the sea salt, and garlic powder on a plate. Dredge the chicken in the mixture and cover front and back. Shake off the excess and place the chicken on a clean plate.
Heat about 2 tbsp of oil in a medium-sized pan over medium-high heat and. Add the chicken and cook for 5-6 minutes per side (or until internal temp reaches 165 degrees Fahrenheit).
Once the chicken is cooked through, remove it from the pan and place it on a clean plate.
In the same pan using the drippings from the chicken, heat another 1-2 tbsp of oil, then add the mushrooms. Cook for about 3-4 minutes, then add the minced garlic. Cook for another 1-2 minutes.
Turn the heat down to medium. Add the broth, vinegar, coconut milk, remaining 1/2 tsp of salt, and fresh thyme. Simmer for 10-12 minutes until the mixture reduces by about half.
*Optional: For a thicker sauce, mix 1 tbsp of cold water with 1/2 tsp of arrowroot starch (or tapioca starch) and add the mixture to the pan. Stir it in and allow it to simmer for a couple minutes longer to thicken.
Return the chicken back to the pan with the sauce to heat it. Spoon the sauce over the chicken. Simmer for 2-3 minutes more. Then remove from heat.
Serve the chicken with sauce and mushrooms spooned over the top. Garnish with a little more fresh thyme if desired.
Notes
Storage: Leftovers will stay fresh in an airtight container in the fridge for about 3 days. This will keep in the freezer for up to 3 months. Just store it in a tightly sealed container.