You how you have your token meal when you’re a child. The one you ask for at every restaurant regardless of the kind of restaurant it is. Chicken Marsala was mine. And I didn’t discriminate depending on where we went out to dinner. I asked for it at Chinese restaurants and Taco stands alike. Okay, kidding. But I just really liked chicken marsala. So I re-did it! Super simple one pan recipe below!
- 1 cup bone broth
- 3/4 cup marsala wine
- 1/4 cup non dairy cream
- 2 cloves garlic (minced)
- 2 tbsp fresh thyme
- 1 onion, diced
- 2 cups assorted mushrooms, sliced
- organic chicken breast
- juice of 1 lemon
- salt and pepper to taste
- 2 tbsp avocado oil
- 2 tbsp parsley
On a stove top, add avocado oil to the pan and let heat. Then place chicken on the pan, and sear 2 minutes each side. Next add sliced onions and mushrooms. Continue to stir for 5 minutes, until mushrooms are browned. Add garlic and stir 3 additional minutes. Add in bone broth and marsala wine. Reduce heat and simmer 10 minutes. Add in cream and lemon juice and stir for an additional 5 minutes. Take off heat, serve with desired vegetables (I chose asparagus) and top with parsley.
