Whole 30 Whole30 Chicken Marsala
Classic Marsala relies on wine and butter for its signature depth, but this version delivers the same silky, restaurant-worthy sauce using ingredients that keep things completely compliant. Chicken broth and a splash of balsamic vinegar stand in beautifully for the wine, building a rich, tangy base that tastes far more complex than the short ingredient list suggests. Cremini mushrooms soak up every bit of that sauce, and a tapioca starch slurry pulls it all together into something glossy and spoon-coating without a drop of flour or dairy. The chicken cutlets get pounded thin, dredged lightly in tapioca starch, and seared in ghee until golden — that step alone makes the whole dish feel indulgent and special. Fresh thyme and a finish of parsley keep it bright, so the plate looks as good as it tastes. This recipe serves four, making it an easy weeknight dinner that also holds up well enough to impress guests who have no idea they're eating anything "restricted."
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ tsp fine sea salt
- 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!