Bacon Chicken Marsala

By zhanghengshuo

6 Person

35 Minutes

390 Calories

This one-skillet paleo chicken marsala is loaded with flavor! Juicy chicken, a creamy mushroom sauce and crispy, savory bacon make this a recipe you’ll want in your dinner rotation! It’s dairy-free, gluten-free, Paleo, and Whole30 compliant. When using coconut milk, the mustard and nutritional yeast help cut the coconut flavor, but these two are entirely optional in the recipe.

Ingredients

Fresh herbs, for garnish
2 tsp. Stone ground mustard, optional
1 tbsp. Nutritional yeast, optional
2/3 cup Coconut milk, full fat, blended
1 1/2 tbsp. Balsamic vinegar or preferred vinegar
1 cup Chicken bone broth
3 cloves Garlic, minced
1 1/2 tbsp. Preferred mushrooms, sliced
1 Medium onion, diced
3 tbsp. Tapioca flour or arrowroot starch, divided
Sea salt
Black pepper
1 1/2 pounds Boneless skinless chicken breasts, thin sliced
3 tbsp. Rendered bacon, fat divided
6 slices Bacon

Method

01

In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels. Reserve bacon fat in a container, then wipe the skillet of burnt bits.
02

Return skillet to medium-high heat and add bacon fat or preferred cooking fat. Place 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.
03

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.
04

Once the chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent.
05

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.
06

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.
07

Serve over cauli rice, veggie noodles or roasted potatoes. Enjoy!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Bacon Chicken Marsala

3.6

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 390 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Fresh herbs, for garnish

2 tsp. Stone ground mustard, optional

1 tbsp. Nutritional yeast, optional

2/3 cup Coconut milk, full fat, blended

1 1/2 tbsp. Balsamic vinegar or preferred vinegar

1 cup Chicken bone broth

3 cloves Garlic, minced

1 1/2 tbsp. Preferred mushrooms, sliced

1 Medium onion, diced

3 tbsp. Tapioca flour or arrowroot starch, divided

Sea salt

Black pepper

1 1/2 pounds Boneless skinless chicken breasts, thin sliced

3 tbsp. Rendered bacon, fat divided

6 slices Bacon

03 Method

Step 1

In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels. Reserve bacon fat in a container, then wipe the skillet of burnt bits.

Step 2

Return skillet to medium-high heat and add bacon fat or preferred cooking fat. Place 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.

Step 3

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.

Step 4

Once the chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent.

Step 5

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.

Step 6

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.

Step 7

Serve over cauli rice, veggie noodles or roasted potatoes. Enjoy!

04 Author