Eggless Almond Flour Chicken Marsala with Mushrooms
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ cup almond flour
- 3 tbsp extra virgin olive oil, divided
For the sauce
- 16 oz cremini mushrooms, sliced ¼ inch thick
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 ½ cups low-sodium chicken broth
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp arrowroot powder
- 1 tbsp cold water
- 2 tbsp grass-fed butter
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper, then dredge lightly in the almond flour, shaking off any excess.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
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