Cooler weather drives me to cook, especially comfort foods. Last Friday was no exception, it was foggy and a cold rain was falling; it felt more like late November than early October on the mountain. Grandpa was coming to visit and would be joining us for dinner, I wanted to create something special, and I decided on Chicken Marsala. The D-Man suggested that since Chicken Marsala was an Italian dish we serve it on a bed of Cappello’s Gluten and Grain Free Fettuccine, and so we did.
1 3/4 Cups Chicken Bone Broth or Organic Broth
2 Tablespoons Finely Chopped Organic Shallot
5 Tablespoons Unsalted Pastured Butter
10 oz Organic Mushrooms, thinly sliced
2 Tablespoons finely chopped Fresh Sage
2 Tablespoons finely chopped Fresh Rosemary (more for garnish)
1/2 teaspoon Sea Salt
Freshly Ground Black Pepper
1 Cup Tapioca, Cassava, or Arrowroot Flour (seasoned with ground organic spices: sage, ginger, smoked paprika, onion powder, sea salt, freshly ground pepper)
4 Boneless Skinless Organic Chicken Breasts
2 Tablespoons Oil (olive, coconut or avocado)
1/2 Cup plus 2 Tablespoons Dry Marsala Wine
2/3 Cup Full Fat Organic Coconut Milk or Heavy Cream
1 Tablespoon Fresh Lemon Juice
Put oven rack in middle position and preheat oven to 250°F.
Cook shallot in 3 tablespoons butter in a heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.
Add mushrooms, fresh chopped sage, fresh chopped rosemary, salt, and pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, (approximately 6 to 8 minutes).
Remove Mushrooms from heat and set aside.
Put flour in a wide shallow bowl, or a gallon sized plastic bag and season the flour with the spices noted above in the ingredients.
Using a large cutting board, gently pound chicken breasts to 1/4 inch thick using the flat side of a meat pounder or rolling pin.
Pat chicken dry and dredge in the bowl of seasoned flour, or alternately you can use the gallon sized bag to mix your flour and spices, I find this easier and a little less messy.
Place one breast into the seasoned flour to coat the chicken breast, shaking off excess flour mixture.
Place the chicken breast on a plate, clean cutting board or waxed paper.
Continue the same procedure with a the rest of the chicken breasts.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a heavy skillet over medium heat.
Sauté the chicken breasts, turning over once, until golden and just cooked through, about 3 minutes each side (longer cooking times may be required if the chicken breasts are thicker than 1/4 to 1/2 inch).
Transfer cooked chicken to a baking sheet, and place in the oven to keep warm.
Add 1/2 Cup of Marsala to the skillet and bring boil over medium high heat, stirring and scraping up brown bits, approximately 30 seconds.
Add broth, coconut milk (or heavy cream), and the cooked mushrooms.
Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, (6 to 8 minutes).
Add lemon juice and remaining 2 tablespoons of Marsala (or a little more) and 1/2 teaspoon sage.
Remove chicken from the oven, plate the chicken, and spoon sauce over the cooked chicken.
Serve plain or over a bed of your favorite gluten or grain free pasta.