Eggless Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

4.9

(10)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
¼ tsp black pepper
¼ cup arrowroot starch
3 tbsp extra virgin olive oil, divided

For the sauce

10 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 arrowroot starch
1 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 black pepper, then dredge lightly in the 1/4 cup arrowroot starch, shaking off any excess.
2
Heat 2 tablespoons 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 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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