Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 1/2 cup finely diced red onion
  • 20 oz. mixed mushrooms (cremini, shitake, baby bella), sliced
  • 1 1/2 tablespoons diced fresh thyme
  • 4 garlic cloves
  • 1 cup marsala wine
  • 2 tablespoons unsweetened cashew milk
  • 1/4 cup arrow root
  • 1 teaspoon dry parsley
  • 1/4 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 lb boneless skinless chicken breast (pounded out to 1″ thick)
  • 1 cup cherry tomatoes
  • handful of fresh diced parsley
  • salt to taste

Instruction

  • Heat a large skillet to medium high heat. Add in the butter and diced red onions. Saute for about 1-2 minutes. Add in the sliced mushrooms and saute until browned, about 8-10 minutes.
  • Add in the thyme and garlic, stir and saute for 30 seconds to 1 minute.
  • Next add in the marsala wine. Stir to mix everything together. Let the liquid reduce by half.
  • In the meantime, pound out chicken breasts to be about 1″ thick (this will help cook the chicken evenly). I also cut my chicken into approximate 4 oz pieces so that they were smaller.
  • Add the chicken to a large ziplock bag with the arrowroot, dry parsley, dry oregano, garlic powder, and 1/4 teaspoon sea salt. Close the ziplock bag and move the chicken around so that all pieces are completely coated.
  • Heat a large skillet to medium high heat. Add in the olive oil and coated chicken breast. Brown the chicken breasts on each side, about 4-5 minutes per side until chicken is cooked through.
  • To the mushroom mixture, add in the unsweetened cashew milk. Stir and cook for 1 minute.
  • Pour mushroom mixture over the chicken breast pan. Add in cherry tomatoes and fresh parsley. Cover and cook for 2 minutes. Salt to taste.
  • Serve.