Back 100 or so years ago, when the Food Network became popular, we watched it religiously. Remember when it was the only mainstream food channel? I mean unless you’re in the Chicago area and had WTTW (the best!). Side bar – who else grew up with this station?
Right, so the Food Network was on in our home all day. It didn’t take long for me to become enamored with 2 prominent chefs. Ina Garden, because hello, she’s amazing. She’s chill, super talented, has the best classic dishes, and makes butter on everything feel okay somehow. And second, was Giada De Laurentiis.
One of the first Giada dishes I made at home was Chicken Marsala. It’s something I’d had at restaurants dozens of times and really liked, but knew it could be better. Giada’s is amazing, classic but with a California fresh vibe. I used this recipe for years and it never failed.
Then enters Garett, who you have to love for so many reasons, but most of all, at least as it relates to the kitchen, his creative drive to kick things up a notch. The man loves cream sauces, bold punch-you-in-the-face flavors, lots of spice, foods mixed together, and really anything straight up rich.
This recipe started with him making the standard chicken Marsala on a whim, and experimenting with adding cream at the end. We ate said experiment once, looked at each other over our first bites, wide-eyed and surprised, and knew he was on to something. Not like this has never been done before, but how had we not thought of it sooner?! After this night, we kept modifying, adjusting, and readjusting until we were confident it was a complete dish. What results is a creamy, rich, bold variation of the classic that is pure comfort food.
Not only that, but we even Paleofied it. In other words, we converted the recipe to be Paleo friendly. Bear in mind, you do not have to make this a Paleo dish. It works beautifully using traditional flour and butter.
If you do use the traditional method, please make sure and adjust the quantities for your roux, because this is an integral part of the sauce. Okay it is THE sauce, so you really can’t mess this part up. For reference here is a great recipe for a standard roux.
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- 4 boneless skinless chicken breasts, pounded with meat mallet to ¼ thickness
- Salt and pepper
- 3 tablespoons plus ¼ cup ghee or unsalted butter, divided
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 (8) oz packages baby bella or white button mushrooms, sliced thin
- 2 tablespoons coconut flour
- 1 tablespoon plus 1 teaspoon tapioca flour
- 1 (13.5) oz can full fat coconut milk (or heavy cream)
- ⅓ cup Marsala wine
- ¼ cup Fresh Italian flat leaf parsley, roughly chopped
- Heat large skillet over medium high heat, and add 2 tablespoons butter or ghee.
- Season chicken generously with salt and pepper and place in hot pan. Don't crowd the chicken, if the pieces won't fit in an even layer, cook in two batches. Sauté chicken until browned on first side, about 5 minutes. Flip and continue cooking until browned and cooked through on second side, another 5 minutes. Remove chicken from skillet, set aside, and cover with foil.
- Reduce heat to medium and melt an additional 1 tablespoon of butter or ghee. Add diced onions and cook until soft and nearly translucent, 6-8 minutes, stirring occasionally.
- Stir in sliced mushrooms and cook until soft, another 6-8 minutes. Add in minced garlic and stir until fragrant, about 30 seconds.
- Reduce heat to low to keep the mixture warm.
- While your vegetables are cooking, make your roux. Heat a separate skillet on medium, and melt ¼ cup butter or ghee. Once melted, and flours and whisk constantly until lightly toasted and fragrant, about 2 minutes. Stir in coconut milk or heavy cream, whisking constantly until incorporated.Bring mixture to a boil then reduce heat to medium low to maintain a simmer.
- Add wine, season with salt and pepper, and whisk to incorporate. Simmer until sauce thickens, stirring frequently, about 10-15 minutes. When the sauce coats the back of spoon, it's ready.
- Transfer the sauce and half of your cooked mushrooms and onions to a high-powered blender or food processor. Blend until creamy and vegetables are incorporated.
- Return the blended sauce to your large sauté pan with remaining mushrooms and onions, and stir to combine.
- Nestle chicken in the sauce and heat over medium low until warm throughout.
- Sprinkle parsley on top and serve immediately.
**If using butter instead of ghee we highly recommend a grass-fed variety. Organic Valley is a great option and available in many health food stores.
***Be sure and use organic tapioca flour as many commercial options are known to be contaminated with gluten/wheat.
You can sub chicken cutlets for the full breasts if desired, however keep in mind they cook much quicker.
Items used in this recipe:
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