• 4 chicken breasts, pounded until 1⁄4 thick
  • Salt and freshly ground black pepper, to taste
  • 1⁄2 cup Almond Flour
  • 2 tablespoon grapeseed oil
  • 3 tablespoons ghee (clarified butter)
  • 8 oz. cremini mushrooms
  • 1/2 shallot, minced
  • 2 cloves garlic, minced
  • 1⁄3 cup dry Marsala wine
  • 1⁄3 cup chicken stock
  • 2 tablespoon finely chopped parsley
  1. Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.
  2. Heat 1 tablespoon grapeseed oil and cook mushrooms until golden brown, about 8-10 minutes. Add shallots and garlic the last minute of cooking.
  3. Turn the heat down to low and de-glaze with Marsala wine and chicken stock. Continue to stir and scrape the bottom of pan until slightly thick, about 2 minutes. Season with salt and pepper.
  4. Return chicken breasts to the skillet and cook until heated through, about 1-2 minutes. Remove from heat, stir in remaining tablespoon of ghee (optional). Garnish with parsley and serve.