Low Sodium Whole30 Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Golden, thin-pounded chicken cutlets get a light dredge before searing in ghee until deeply browned on both sides, then simmer right in a rich mushroom sauce built from earthy cremini, garlic-infused olive oil, chicken broth, and a splash of balsamic for depth. Fresh thyme and a tapioca slurry bring the sauce to a glossy, spoon-coating finish that clings beautifully to every bite of chicken. It's the kind of dish that tastes like a special-occasion restaurant plate but comes together in one skillet with minimal fuss. A scattering of fresh parsley at the end brightens the whole thing up before serving. This one's a great fit for a low-sodium approach, since you're fully in control of how much seasoning goes into the pan.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp tapioca starch
2 tbsp ghee, divided

For the sauce

10 oz cremini mushrooms, thinly sliced
2 tbsp garlic-infused olive oil
1 ½ cups chicken broth
2 tbsp balsamic vinegar
1 tsp tapioca starch
1 tbsp cold water
1 tsp fresh thyme leaves
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season the cutlets on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Spread the 2 tbsp tapioca starch on a plate and dredge each cutlet lightly on both sides, shaking off any excess.

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