Ingredients:
6 slices nitrate free bacon
3 Tbsp rendered bacon fat divided
1 1/2 lbs boneless skinless chicken breasts thin sliced
Sea salt and black pepper
3 Tbsp + 1 tsp tapioca flour or arrowroot starch, divided
1 medium onion diced
8 oz baby Bella mushrooms or preferred mushrooms, sliced
3-4 cloves garlic minced
Pinch sea salt and black pepper
1 cup chicken bone broth
1 1/2 Tbsp balsamic vinegar or preferred vinegar
2/3 cup coconut milk full fat, blended
1 Tbsp nutritional yeast optional
2 tsp stone ground mustard optional
Fresh herbs for garnish
Instructions:
In a large deep skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.
Reserve bacon fat in a container, then wipe the skillet of burnt bits.
Return skillet to medium-high heat and add 2 Tbsp bacon fat (or preferred cooking fat.
Place 3 Tbsp tapioca on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat if frying the chicken in batches.
Once chicken is done, set aside and lower the heat to medium. Add the remaining 1 Tbsp bacon fat, then add the onions and cook until translucent. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp tapioca into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast.
Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.
Serve over cauli rice, veggie noodles or with roasted potatoes. Enjoy!
Source:https://www.paleorunningmomma.com/chicken-marsala-with-bacon-paleo-whole30-keto/
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