Having made chicken marsala before, I wanted to try something different.
Skipped the Marsala wine and pasta, you can make the chicken with your almond flour or gluten-free flour and cook the chicken in extra virgin olive oil, making sure that both sides are slightly crispy and add your favorite herbs.
Cook the mushrooms in another pan with olive oil and a little butter, add the shallots, garlic and parsley.
Add to the now crispy chicken when thoroughly cooked and then add 75% of a can of chicken stock which will be the sauce.
Cook on medium heat for at least 5-8 minutes until you see the chicken soaking up the sauce and then when you turn it off, it’s ready to go.
Meanwhile, prepared a zucchini salad (used one zucchini sliced) in another pan. Added extra virgin olive oil to the pan. Meanwhile, I put the slices of zucchini in a small bowl and then added a tablespoon or two of red wine vinegar on top along with crushed red peppers, dried oregano and slight pinch of Parmigiano Reggiano.
I made sure the zucchini were fully coated and cooked on a pan until both sides were cooked. I like mine slightly brown on both sides.
Overall, a simple and delicious meal to create! An so savory, you’ll love it!