5 star :: (paleo, keto, whole30)
1 lbs boneless chicken breasts thin sliced Sea salt and black pepper 3 Tbsp + 1 tsp tapioca flour or arrowroot, divided 1 large onion diced 8 oz baby Bella mushrooms or rehydrated gourmet 8 cloves garlic minced 1 tsp sea salt and black pepper 1 cup chicken bone broth 1/2 c Marsala wine 2/3 cup coconut milk full fat, blended 1 1/2 Tbsp balsamic vinegar or preferred vinegar 1 Tbsp nutritional yeast 2 T stone ground mustard Wonder noodles Fresh herbs for garnish
On medium-high heat and add 2 Tbsp coconut oil. Place 3 Tbsp tapioca on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat if frying the chicken in batches.
Once chicken is done, set aside and lower the heat to medium. then add the onions and cook until translucent. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp tapioca into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast.
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. Add shitaki wonder noodles to warm with sauce
Not a thing I would change. Took 30 minutes to make.
Based on this recipe:
Comments