2 chicken breasts (I cut mine in half because they were thick—I recommend doing that!)
1/2 c dry marsala wine
1/2-1 c chicken broth
About 3 cups of mushrooms
3 pressed garlic cloves
Season each side of the chicken breast with pepper, onion powder and a little bit of salt. Just an even sprinkle!
Heat up about 2 tbsp of olive oil in a large pan on medium.
Add in the chicken—cook on each side for about 5-6 minutes and then remove from pan and cover with foil.
Add a little more olive oil to the pan and then place the mushrooms and garlic in the pan and cook for about 5 minutes (stirring often).
Add the Marsala wine and 1/2 cup chicken broth and reduce to a simmer.
WHISK in 1 tbsp of arrowroot starch SLOWLY..If you do no do it slowly and pour it all in at once it gets clumpy. If you do not have arrowroot starch you can use corn starch. (Arrowroot is a healthier alternative)!
Add the chicken back in to the pan—spoon the sauce over the chicken!
If the sauce is looking to thick then add more chicken broth!
I served over sautéed spinach and potatoes!
For the spinach I just sautéed with about 1 tbsp of olive oil and added a sprinkle of salt!
Peel and chop the potatoes..then boil bring water to a boil and add the potatoes! Cook until tender with a fork..about 15-20 mins?! Drain the water..smash the potatoes. Add 1 tbsp of ghee or butter and about 1/4 c almond milk. Lots of pepper and a little bit of salt!
Even if you don’t like mushrooms you should still make this! I had a friend over for dinner who does not like mushrooms and she loved the dish. I just didn’t put mushrooms on her plate!
This is a must! Don’t just use any red wine.