- 2 whole boneless chicken breasts
- 1 -1/4 cup almond flour
- 5-6 green onions
- 1-1/2 cremini mushrooms (although any mushroom would work)
- 1 cup homemade/organic chicken stock
- 1 cup marsala
- 1/4 cup grass fed butter
- 1/4 tsp dried marjoram
- Salt & pepper
- First prep your onions and mushrooms by having them cleaned and chopped. I use pretty much the whole scallion except for maybe the end of the green section and then obviously I cut the tip off the white end. As for the mushrooms I wipe them with a damp cloth, it’s a bit time consuming but not difficult~just put some music on and go to town; I then dice them into small pieces.
- Next I prep my chicken by washing and patting dry with paper towels; then I cut each breast down the middle and then I take each half and cut it in half again-so I have quartered the breasts into four even portions. I then pound them to about 1/4″ thickness each; sprinkle salt and pepper and set aside.
- Over medium heat sauté the onions and mushrooms in 2 TBS of butter until tender about 10-15 minutes, put in a small bowl and set aside.
- Dredge chicken in almond flour with added marjoram and shake off any excess.
- Over medium heat add remaining butter to pan and place dredged chicken in skillet careful not to overcrowd the pan.
- Cook until golden brown (about 8 minutes) then turn over and brown other side (again about 8 minutes).
- Once chicken is golden brown add chicken stock and marsala to your pan and bring to a boil.
- Reduce heat to a gentle simmer and add your mushroom and green onion mixture to the top of each piece of chicken.
- Continue to simmer for about 10 minutes until your sauce comes together. You will love!