I dont usually cook a lot of chicken, its not really my favorite protein to use, but I love it in this dish. If you are like me and DONT like chicken, pork tenderloin medallions also work well here. Now, when I use chicken, I will generally go for the dark meat, so today I am using thighs WITH the skin on. Again, you can use boneless, skinless chicken breasts if you like, this is just the way I like it.

Lets get into the recipe:


  • 2 boneless chicken thighs (or style of chicken/protein of your choice)
  • 1 cup potato starch
  • 2 cups baby bella mushrooms (sliced/quartered)
  • 1/2 shallot (diced)
  • 2 cloves of garlic (minced)
  • 1/2 stick of butter
  • 3 oz Marsala wine
  • 1/2 table spoon chicken base
  • 2 oz heavy cream
  • thyme
  • parsley
  • salt
  • pepper
  • paprika

Directions: First you need to preheat your oven to 375 degrees. Next season your chicken with the salt, pepper, and paprika on both sides. Next, season your potato starch with the same seasonings. Make sure to evenly coat the chicken in the seasoned potato starch, and shake off any excess. Ina saute pan with deep sides, add in 2 tablespoons of oil. Once oil is heated, place the chicken in the pan, skin side down, and sear for 3-4 minutes or until golden brown. Flip the chicken and cook for an additional 3 minutes. Remove the chicken form the pan and place it on an oven safe baking dish and finish in the oven until it reaches an internal temperature of 165 degrees. While the chicken is cooking, add the shallots and garlic to the same pan that was used to sear the chicken. Once garlic and shallots become tender, translucent, and fragrant, add in your mushrooms. Give all the ingredients a good toss, and add in the chicken base. Once all ingredients are well combined, deglaze the pan with the Marsala wine. Let the wine reduce a bit, then add in the fresh thyme. Next we are going to add in some heavy cream, bring that to a simmer, stirring occasionally until it reduces to our desired thickness. Check for seasoning, and then serve.

I chose to plate this over pasta, but rice works great as well. Use the rice or pasta as a bed, add on the chicken, then sauce, and finally garnish with fresh parsley.


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