Chicken Marsala made dairy-free and gluten-free
In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.
Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated.
Heat the avocado oil and the ghee in a large skillet over medium-high.
Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.
Transfer the chicken to a plate and set aside while you prepare the marsala sauce.
If needed, add more ghee and/or avocado oil to the skillet and return to medium heat.
Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Add half of the chicken broth to de-glaze the skillet and cook another 2 minutes.
Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.
Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.
Serve chicken marsala with choice of gluten-free noodles or steamed rice.
*If you aren't dairy-free, use 1 tablespoon of avocado oil and 2 tablespoons of ghee or butter.