Chicken Marsala with Bacon {Paleo, Whole30, Keto}


  • 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
Chicken Marsala with Bacon {Paleo, Whole30, Keto}

  1. In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.
  2. Reserve bacon fat in a container, then wipe the skillet of burnt bits.
  3. 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.

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