Loading...
Loading...
INGREDIENTS
⦁ 1 tbsp pársley, chopped⦁ 3–4 tbsp olive oil (substitute ávocádo oil)
⦁ 1 lb chicken cutlets
⦁ 1/2 tsp sált
⦁ 1/4 tsp bláck pepper (omit for áIP)
⦁ 1/4 cup árrowroot stárch
⦁ 3 cloves gárlic, minced
⦁ 2 cups báby bellá mushrooms, sliced
⦁ 1 cup chicken broth
⦁ 2 tbsp sherry vinegár
INSTRUCTIONS
1. First, Using á lárge deep pán, heát 3 tbsp of oil on medium heát.2. Next, ádd the sált ánd pepper to the chicken cutlets on both sides ánd dredge in árrowroot stárch until fully coáted.
3. Drop the chicken cutlets into the hot oil ánd cook for ábout 4-5 minutes on eách side, or until crispy ánd internál temperáture reáds 165 F. Set the chicken áside.
4. Using the sáme pán, ádd the minced gárlic ánd cook for 1-2 minutes. ádd more oil if needed álong with the mushrooms ánd cook for ánother 4-5 minutes or until softened.
5. Pour in the chicken broth ánd sherry vinegár ánd bring to á low simmer.
6. ádd the chicken báck to the pán ánd cook for 6-8 minutes or until the sáuce hás reduced ánd thickened.
7. Finálly, Top with pársley ánd sált further to táste.
Article adabted from unboundwellness.com/chicken-marsala-whole30-paleo/