A delicious Whole30 and Paleo approved take on Chicken Marsala. Whole 30 | Whole 30 Recipes | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 Recipes Crockpot | Whole 30 Dinner
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 Chicken Cutlets (or 4 chicken breasts, butterflied) kosher salt, to taste black pepper, to taste 1/4 cup Bob's Red Mill Arrowroot Starch 2-4 tbsp. olive oil And so on.
Instructions:
Step 1. Place chicken cutlets on a cutting board. Cover with parchment paper and, using a meat mallet or a rolling pin, pound the chicken until its about 1/4 inch thin.
After it, Discard the parchment paper. Cut the chicken cutlets down the center so that they are now two, thinly sliced separate pieces of chicken. You can keep them connected if you prefer, It won't make a difference.
Step 3, Season the chicken on both sides with kosher salt and black pepper, to taste.
