Chicken Marsala

 2 lbs chicken cutlets
 2 cups chicken broth
 1 cup Marsala wine
 1 lb sliced mushrooms
 ½ cup sprouted oats
 1 tsp salt
 ½ tsp pepper
 1 tsp oregano
 1 tsp garlic powder
 2 cloves garlic
 8 tbsp avocado oil

1

In a blender, mix the oats, salt, pepper, oregano, and garlic powder to create the "flour" for dredging the cutlets

2

Pour blended oat mixture into a resealable bag with chicken cutlets and shake until cutlets are completely coated

3

Heat large skillet and add avocado oil. Add in fresh garlic and saute until fragrant

4

Add chicken cutlets to the pan and brown on both sides. Take cutlets out of pan and rest on a paper towel-lined plate so oil can drain

5

Add sliced mushrooms to the saute pan and cook until browned

6

Add wine and deglaze the pan. Add in the chicken broth and bring to a low simmer

7

Reduce heat and add chicken cutlets back into the pan, covering the cutlets with the sauce

8

Cover pan and let simmer for about 20 minutes

Ingredients

 2 lbs chicken cutlets
 2 cups chicken broth
 1 cup Marsala wine
 1 lb sliced mushrooms
 ½ cup sprouted oats
 1 tsp salt
 ½ tsp pepper
 1 tsp oregano
 1 tsp garlic powder
 2 cloves garlic
 8 tbsp avocado oil

Directions

1

In a blender, mix the oats, salt, pepper, oregano, and garlic powder to create the "flour" for dredging the cutlets

2

Pour blended oat mixture into a resealable bag with chicken cutlets and shake until cutlets are completely coated

3

Heat large skillet and add avocado oil. Add in fresh garlic and saute until fragrant

4

Add chicken cutlets to the pan and brown on both sides. Take cutlets out of pan and rest on a paper towel-lined plate so oil can drain

5

Add sliced mushrooms to the saute pan and cook until browned

6

Add wine and deglaze the pan. Add in the chicken broth and bring to a low simmer

7

Reduce heat and add chicken cutlets back into the pan, covering the cutlets with the sauce

8

Cover pan and let simmer for about 20 minutes

Chicken Marsala

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