Chicken Marsala with Spinach

Servings: 2

• 2 chicken breasts beaten to 1/4” thickness

• 1 yellow onion diced

• 8oz sliced mushrooms

• 1/2 Cup and 1 tbsp almond flour

• 1/2 cup oat flour

• 1/4 cup grayed Parmesan

• 1 handful fresh spinach

• 1/2cup chicken broth

• 1/3 Cup Marsala wine

• 1tbsp minced garlic

• 2tsp olive oil

• 2tsp almond milk

• 5 sage leaves sliced

• 1tbsp dried parsley

• Salt and pepper

1. Combine 1/2 cup almond flour, oat flour and Parmesan cheese together and add to shallow dish or plate.

2. Coat both sides of chicken in mixture.

3. Add olive oil to pan and cook until chicken is cooked through- about 4 minutes on each side (longer if your chicken is larger). Remove chicken from pan and set aside.

4. Add diced onion and garlic to pan. Cook about 4 minutes until onions are translucent.

5. Add mushrooms and sage to pan and cook for about 8 minutes until browned.

6. Mix in remaining almond flour and sauté for about 1 minute.

7. Add chicken broth, almond milk, and Marsala wine to pan and bring to a boil.

8. Add in spinach and mix until wilted.

9. And chicken back to pan and sauté until mixture has reduced slightly (about 6 minutes)