Chicken Marsala With Bacon

Chicken Marsala With Bacon

Chicken Marsala with Bacon

This one-skillet chicken marsala is loaded with flavor! Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want over and over.

Servings: 4-6 servings

 

Ingredients

6 slices nitrate free bacon (optional)

3 Tbsp rendered bacon fat divided (or coconut oil)

1 1/2 lbs boneless skinless chicken breasts, thin sliced

No-salt seasoning and black pepper

3 Tbsp + 1 tsp arrowroot starch, divided

1 medium onion, diced

8 oz baby Bella mushrooms or preferred mushrooms, sliced

3-4 cloves garlic, minced

1 cup chicken bone broth

1 1/2 Tbsp balsamic vinegar or preferred vinegar

2/3 cup coconut milk full fat, blended

1 Tbsp nutritional yeast (optional)

1 tsp stone ground mustard 

Fresh herbs for garnish

 

Instructions

-In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.

-Reserve bacon fat in a container, then wipe the skillet of burnt bits.

-Return skillet to medium-high heat and add 2 Tbsp bacon fat (or preferred cooking fat). Place 3 Tbsp arrowroot powder on a plate or in a very shallow bowl. Sprinkle chicken on both sides with no salt seasoning and pepper. Coat chicken in the arrowroot and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking oil if frying the chicken in batches.

-Once chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent. Add the mushrooms and garlic, more salt seasoning and pepper to taste, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp arrowroot into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast.

-Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.

-Serve over cauliflower rice or veggie noodles.

 

Recipe Notes

For added flavor 1 Tbsp of coconut aminos or Marsala Wine can be added in at step 4.