This dish is so savory and satisfying, I absolutely recommend making this for yourself, family and friends! I served mine over pureed zucchini and avocado.
Here’s what I did:
- 2 lbs Boneless, skinless chicken breast
- Marsala Wine
- S&P to taste
- Almond Meal
- Arrow Root
- Grape Seed Oil
- Dried Parlsley
- Sliced button mushrooms
In a large skillet, heat about 1 Tbs. grape seed oil over medium/low heat. Dice about 1 large garlic clove and add to oil.
In a bowl, beat 2 eggs. In another bowl, combine 1 part arrow root and 2 parts almond meal (I had to add some to finish coating the chicken, I used about 1 cup almond meal and 1/2 cup arrow root). Slice the chicken breasts in half (so they’re thinner), dip in egg wash and roll in flour mixture. Place each breast in the skillet evenly.
Sprinkle parsley, salt and pepper and once the chicken begins to cook on the edges, flip over and repeat. Pour the marsala wine over everything, enough to come up to the chicken but not cover it.
Dice 1/2 yellow onion and add to the chicken. Add about 12 ounces of sliced mushrooms, cover and allow to simmer for about 25-30 minutes.
For Zucchini mash: 1 large zucchini, 1/2 avocado.
Slice one large zucchini down the center the long way, turn each half on it’s side and slice once more, each. Cut into small cubed pieces and add to a small skillet heated with a little grape seed oil. Cover and allow to cook for about 5 minutes over medium heat, or until you can puncture with a fork. Add the zucchini and avocado to your food processor (leaving an opening on the top so heat can escape). Blend until completely smooth.
Serve your marsala over the zucchini mash! Enjoy!! I had Old Moon Zinfandel with this dish.