Bacon Chicken Marsala PT35M https://img5.recipesrun.com/201907/2019/0920/27/8/693087/300x200x90.jpg This one-skillet paleo chicken marsala is loaded with flavor! Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation! It’s dairy-free, gluten-free, Paleo, and Whole30 compliant. When using coconut milk, the mustard and nutritional yeast help cut the coconut flavor, but these two are entirely optional in the recipe. 6 servings Ingredients: Fresh herbs, for garnish 2 tsp. Stone ground mustard, optional 1 tbsp. Nutritional yeast, optional 2/3 cup Coconut milk, full fat, blended 1 1/2 tbsp. Balsamic vinegar or preferred vinegar 1 cup Chicken bone broth 3 cloves Garlic, minced 1 1/2 tbsp. Preferred mushrooms, sliced 1 Medium onion, diced 3 tbsp. Tapioca flour or arrowroot starch, divided Sea salt Black pepper 1 1/2 pounds Boneless skinless chicken breasts, thin sliced 3 tbsp. Rendered bacon, fat divided 6 slices Bacon
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    Bacon Chicken Marsala

    4.1

    ( By zhanghengshuo )

    This one-skillet paleo chicken marsala is loaded with flavor! Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation! It’s dairy-free, gluten-free, Paleo, and Whole30 compliant. When using coconut milk, the mustard and nutritional yeast help cut the coconut flavor, but these two are entirely optional in the recipe.
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    Bacon Chicken Marsala
      01 Information
      • Grade easy
      • Serving 6 servings
      • Calorie 390 Kcal
      • Prep Time 10 Mins
      • Cook Time 25 Mins
      • Total Time 35 Mins
      02 Ingredients
        • Fresh herbs, for garnish
        • 2 tsp. Stone ground mustard, optional
        • 1 tbsp. Nutritional yeast, optional
        • 2/3 cup Coconut milk, full fat, blended
        • 1 1/2 tbsp. Balsamic vinegar or preferred vinegar
        • 1 cup Chicken bone broth
        • 3 cloves Garlic, minced
        • 1 1/2 tbsp. Preferred mushrooms, sliced
        • 1 Medium onion, diced
        • 3 tbsp. Tapioca flour or arrowroot starch, divided
        • Sea salt
        • Black pepper
        • 1 1/2 pounds Boneless skinless chicken breasts, thin sliced
        • 3 tbsp. Rendered bacon, fat divided
        • 6 slices Bacon
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      03 Method
      • Step 1
        In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels. Reserve bacon fat in a container, then wipe the skillet of burnt bits.
      • Step 2
        Return skillet to medium-high heat and add bacon fat or preferred cooking fat. Place tapioca on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet.
      • Step 3
        Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat if frying the chicken in batches.
      • Step 4
        Once the chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent.
      • Step 5
        Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp tapioca into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast.
      • Step 6
        Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.
      • Step 7
        Serve over cauli rice, veggie noodles or roasted potatoes. Enjoy!
      04 Author
      zhanghengshuo zhanghengshuo
      56 Recipes

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