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Paleo Chicken Marsala (Low Carb, Gluten-Free, Instant Pot + Stovetop Options) – Low Carb Gluten Free

Ingredients

• 4 boneless, skinless pastured chicken breast halves (4 oz. each)
• 1/8 tsp. sea salt
• 1 Tbsp. Nutiva Coconut Oil
• 1 cup sliced white button mushrooms
• 3/4 cup Marsala wine
• 1/2 cup organic, free-range chicken broth
• 1/2 tsp. dried thyme
• 2 cloves garlic, minced
• 2 tsp. arrowroot powder
• 1/4 cup chopped fresh parsley

Instructions

1. Using a meat mallet, pound chicken to an even 1-inch thickness. Pat dry and sprinkle with sea salt. Heat coconut oil over medium-high heat in an enameled cast iron pan.
2. When the oil beings to shimmer, add the chicken breast and cook 3 minutes to golden brown. Flip and cook for an additional 3 minutes.
3. Pour in the Marsala, broth, garlic and thyme. Place sliced mushrooms over the chicken. Cover and simmer for 15-30 minutes (simmering longer will make the chicken more tender).
4. Remove from heat and slide chicken and mushrooms to one side of the pan. Sprinkle in the arrowroot and whisk to combine. Sauce will thicken. Transfer to a serving platter and sprinkle with fresh parsley.