Easy + Creamy Chicken Marsala

One of the first things I learned to make when I started living on my own was chicken marsala. It was something my mom made regularly. It was only a few simple steps but it felt like a super adult and fancy thing to make. It went on our weekly dinner rotation and I always felt so accomplished whenever it was on the table. Then at some point, I forgot about it.

Well, last week when I decided I needed NEEDED a version of my favorite chicken marsala recipe on my blog. Why? Because it’s one of those recipes that’s super simple to throw together and doesn’t need tons of attention. So, if you have guests over you can be chatting in the kitchen while you’re stirring away at the sauce. It’s one of those entertaining dishes that makes it seem like you got your shiz together whether or not that may be the case.

This is also the most perfect recipe for Valentine’s Day or a sweet date night in. Let’s be real. I don’t get too many date nights out. It’s hard to coordinate babysitters and so J and I do a lot lot of date nights in. We cook a dinner, just the two of us, eat it together, just the two of us, drink wine, just the two of us. It’s a perfect fancy but not labor intensive date night recipe.

I’m using arrowroot flour to coat the chicken. And you may be asking yourself, “WTF is arrowroot flour?” Well, let me give you some highlights.

• arrowroot flour (aka arrowroot powder aka arrowroot starch) is a starch extracted from a root vegetable
• it’s naturally gluten free, grain free, and paleo-friendly
• arrowroot flour is extracted from the root vegetable with traditional methods meaning no harsh chemicals are high heats are needed
• really great to use as a thickener for sauces
• really great for coating things to give a crispy outside (hello chicken marsala tenders)

So let’s make this Easy + Creamy Chicken Marsala!

First, place the arrowroot flour, garlic, paprika, salt, and pepper in a large bowl. Mix together and add the chicken tenders to the bowl and coat them with the flour breading.

Heat the avocado oil in a large skillet over high heat for about 3 minutes until the oil is hot. Place the tenders into the skillet and cook for 5 minutes until the tenders are golden brown. Flip and cook for another 3 minutes. You may need to turn down the heat to medium or medium-high and work in batches.

Transfer the tenders to a plate lined with a paper towel and set aside. Add the sliced shallots to the pan and sauté for about 10 minutes, stirring frequently until they are softened and golden brown. Add the marsala wine, 3/4 cup of the chicken stock, and coconut cream and bring to a boil. Add 1 tablespoon of arrowroot flour to the remaining chicken stock and whisk until the arrowroot is dissolved. Pour into the sauce into the sauce and simmer for about 10 minutes.

Turn down the heat to medium and simmer for another 10 minutes, stirring frequently until the sauce is slightly reduced. Add the chicken back to the pan. Cook for another 3 minutes, garnish with parsley and enjoy!

Enjoy!! xo