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Chicken Marsala with Bacon
Ingredients
- 6 slices nitrate free bacon
- 3 Tbsp rendered bacon fat divided
- 1 1/2 lbs boneless skinless chicken breasts thin sliced
- Sea salt and black pepper
- 3 Tbsp + 1 tsp tapioca flour or arrowroot starch, divided
- 1 medium onion diced
- 8 oz baby Bella mushrooms or preferred mushrooms, sliced
- 3-4 cloves garlic minced
- Pinch sea salt and black pepper
- 1 cup chicken bone broth
- 1 1/2 Tbsp balsamic vinegar or preferred vinegar
- 2/3 cup coconut milk full fat, blended
- 1 Tbsp nutritional yeast optional
- 2 tsp stone ground mustard optional
- Fresh herbs for garnish
Directions
- 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.
- Return skillet to medium-high heat and add 2 Tbsp bacon fat (or preferred cooking fat.
- Place 3 Tbsp 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.
- 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.
- Once 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.
- 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.
- 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.
- Serve over cauli rice, veggie noodles or with roasted potatoes.
- Enjoy!
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