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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

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


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


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


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


Add sliced mushrooms to the saute pan and cook until browned


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


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


Cover pan and let simmer for about 20 minutes