Grain Free Chicken Marsala

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My recipes are grain free, refined sugar free and most are dairy free. When they first adjusted my diet to improve my autoimmune illnesses I thought I was doomed to a life of bland and tasteless food. I had to do a ton of research along with trial and error. Then I realized I could just alter and adjust many of the recipes I had already written. Occasionally we all want to have food that is a little more decadent than other meals. Food that not only feeds our bodies but also our souls. This is one of those meals that is luxurious, scrumptious and tasty. This is very easy to make and not as complicated as you might think. This meal would be good for a first date, mother’s day, father’s day or Valentine’s Day. I hope you enjoy this as much as my family does. If you don’t want to use alcohol just omit it.

*Nutritional Facts are below the photo’s and are based on 6 servings per recipe.

4 chicken breasts

1/2 cup cassava flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons avocado oil

3 tablespoons butter

1 tablespoon parsley

4 tablespoons capers

1 cup chopped mushrooms

3/4 cup Marsala wine

3 cups chicken broth

1/2 teaspoon dry mustard powder

1/2 cup chopped onion

1 minced garlic

1/8 cup tapioca flour

1/8 cup water

Preheat oven to 200 F. Place an oiled stone into the oven. Cut chicken butterfly style. To butterfly cut the breast at the thickest point almost in half down to the tip. Lay chicken flat, it should resemble a butterfly. Or just cut it in thin slices. Pound out the chicken until thin. Combine cassava flour, salt, pepper, onion powder and garlic powder. Pour cassava flour mixture onto a plate. Gently dip the chicken into the flour and shake off any excess. It should be lightly sprinkled with flour. Add avocado oil and butter to the pan on medium heat. Allow pan to get hot. Place chicken into hot pan and cook it approximately 3 – 5 minutes per side depending on how thin you get your chicken. Remove chicken and add to baking stone inside oven. This will allow the chicken to stay warm while giving you time to cook the remaining chicken. Once all the chicken is cooked add it to the oven. Place onions, mushrooms and garlic into the pan, fry until onions are sauteed. Add Marsala wine and chicken broth with powdered mustard, capers and parsley. Cook for two to five minutes. Add tapioca and water together to make a slurry. While stirring add the tapioca slurry to the sauce stir until sauce is thickened. Return chicken to the sauce and allow chicken to soak up sauce. Turn off heat and serve. Can serve with mashed potatoes, spaghetti squash, cauliflower rice, carrots and turnip mash or Turnip Mash. For dessert check out Paleo grain free molten lava cake, keto soft serve Vanilla Ice Cream and coffee ice cream.


Nutrition Facts
Servings 6.0
Amount Per Serving
calories 259
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 51 mg 17 %
Sodium 468 mg 19 %
Potassium 89 mg 3 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 2 g 6 %
Sugars 2 g
Protein 14 g 28 %
Vitamin A 5 %
Vitamin C 7 %
Calcium 1 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3 Comments Add yours

  1. mistimaan says:

    Looks tasty

    1. It is. Let me know if you try it. Have an AWESOME day!

  2. Karin Fry says:

    Another fantastic appetizing recipe by LaRena. I am
    trying it as soon as the stores open, they are closed on Sunday here. I don’t think I can find a can find anything recipes as good and appetizing as this any place in the world. You are a genius.

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