Chicken Marsala

**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef


Ingredients:

  • 6 slices nitrate-free bacon**

  • 3 Tablespoons rendered bacon fat, divided

  • 1 ½ pounds chicken breasts**, sliced thin

  • 3 Tablespoons + 1 teaspoon arrowroot starch, divided

  • 1 medium onion, diced

  • 8 oz mushrooms** of choice, sliced 

  • 3-4 cloves garlic, minced

  • Himalayan pink salt** to taste

  • Freshly cracked black pepper to taste

  • 1 cup chicken bone broth**

  • 1 ½ teaspoons balsamic vinegar 

  • ⅔ cup full fat coconut milk, blended

  • 2 Tablespoons Dreamy Creamy cheese** (P.A. Bowen Farmstead, optional)

  • 2 teaspoons stone ground mustard (optional)

  • Fresh herbs (for garnish)


Directions:

  1. In a large, deep skillet, cook the bacon on medium heat until crisp, then remove and drain on paper towels.

  2. Reserve the bacon fat in a container, then wipe the skillet of burnt bits.

  3. Return the skillet to medium heat and add 2 Tablespoons of bacon fat. Place 3 Tablespoons of arrowroot starch on a plate or in a very shallow bowl. Sprinkle the chicken with pink salt and pepper on both sides. Coat the chicken in the arrowroot starch and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 minutes), then flip. Repeat with the rest of the chicken, working in batches if necessary. You might need to add more cooking fat if you’re frying the chicken in batches.

  4. Once the chicken is done, set aside. Keep heat at medium. Add the remaining 1 Tablespoon of bacon fat, then add the onions and cook until translucent. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook for another 3-5 minutes to soften. Mix the 1 teaspoon of arrowroot starch into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and cheese.

  5. Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.

  6. Serve over cauliflower rice and enjoy!