Serves: 4
Ingredients
• 0.5 cup tapioca or arrowroot flour
• 4 (6 oz / 170g each) boneless, skinless chicken breasts, trimmed of all visible fat
• Sea salt and pepper
• 4 tsp coconut oil
• 8 oz (227g) white mushrooms, trimmed and sliced thin
• 1 garlic clove, minced
• 2 tsp minced fresh thyme
• 1 cup Chicken Broth or Stock
• 0.5 cup Marsala wine
• 1 tbsp water
• 1 tsp tapioca starch
• 1 tbsp olive oil
Preparation
1. Prepare the Chicken: Spread the flour in a shallow dish. Pat the chicken dry with paper towels, season liberally with sea salt and pepper, then lightly dredge all sides in the flour, shaking off any excess.
2. Cook the Chicken: Heat the coconut oil in a 12-inch (30 cm) skillet over medium heat until shimmering. Add the chicken and cook until golden brown on the first side, about 6 to 8 minutes. Flip the chicken, reduce the heat to medium-low, and continue to cook until the chicken is cooked through (registers 160°F / 71°C on an instant-read thermometer), about 6 to 8 minutes longer. Transfer the cooked chicken to a platter and tent loosely with aluminum foil to keep warm.
3. Cook the Mushrooms: Add the sliced mushrooms and a pinch of sea salt to the fat remaining in the skillet. Cover the skillet and cook over medium heat until the mushrooms have released their liquid, about 7 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are well browned, about 7 minutes.
4. Make the Sauce: Stir in the minced garlic and fresh thyme and cook until fragrant, about 30 seconds. Whisk in the chicken broth and Marsala wine, scraping up any browned bits (fond) from the bottom of the skillet. Bring the sauce to a simmer.
5. Thicken and Finish: In a small bowl, whisk the 1 tbsp of water and 1 tsp of tapioca starch together to create a slurry. Stir the slurry into the simmering sauce and continue to simmer until the sauce has thickened slightly. Remove the skillet from the heat and whisk in the olive oil. Season the sauce with sea salt and pepper to taste.
6. Serve: Spoon the mushroom-Marsala sauce over the chicken breasts and serve immediately.
