Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken tenders
  • 1/4 cup arrowroot flour
  • 1 teaspoon garlic powder
  • 1.2 teaspoon smoked paprika
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons avocado oil
  • 4 medium shallots, sliced (about 1 cup)
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1/2 cup unsweetened coconut cream
  • 1 tablespoon arrowroot flour
  • parsley for garnish

Instruction

  • Place the arrowroot flour, garlic, paprika, salt, and pepper in a large bowl.
  • Mix together and add the chicken tenders to the bowl and coat them with the flour breading.
  • Heat the avocado oil in a large skillet over high heat for about 2 minutes until the oil is hot.
  • Place the tenders into the skillet and cook for 5 minutes until the tenders are golden brown.
  • Flip the tenders and cook for another 3 minutes. You may need to turn down the heat to medium or medium-high and work in batches to cook all the tenders.
  • Transfer the tenders to a plate lined with a paper towel and set aside.
  • Add the sliced shallots to the pan and sauté for about 10 minutes, stirring frequently until they are softened and golden brown.
  • Add the marsala wine, chicken stock, and coconut cream and bring to a boil.
  • Add 1 tablespoon of arrowroot flour and whisk into the sauce for about 1 minutes.
  • Turn down the heat to medium and simmer for another 10 minutes, stirring frequently until the sauce is slightly reduced.
  • Add the chicken back to the pan.
  • Cook for another 3 minutes, garnish with parsley and enjoy!