Chicken Marsala

**Not Gluten Free?? Use regular flour for chicken and add 1 Tbs flour to sauce to thicken it
**Not dairy Free?? Use butter instead of olive oil
**Paleo/Grain Free? Use homemade beef broth instead of marsala wine

Serves: 4

Ingredients:

3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal (Cinderella loves Trader Joe's Just Almond Meal)
8 oz sliced mushrooms

1 tsp sea salt + 1 tsp sea salt
1/2 tsp black pepper + 1/2 tsp black pepper
1/2 tsp garlic powder + 1/2 tsp garlic powder
1 1/2 cups chicken broth
1/2 cup marsala wine
1/4 cup olive oil + 3 Tbs olive oil

Directions:

1. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder and mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put in a baking dish
6. Repeat this step until all chicken is cooked, adding extra olive oil if needed
7. Preheat oven to 350 degrees F
8. Saute mushrooms in 3 Tbs olive oil with 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp garlic powder over a medium heat
9. When mushrooms are soft add chicken broth and marsala wine and cook for about 5 minutes
10. Pour the sauce on top of the chicken in the baking dish and bake for about 20 minutes at 350 degrees F