This chicken marsala has all of the flavors of the classic but is made to be paleo, whole30, and AIP compliant! Whole 30 , Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Dinner
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Yield: 2 Servings
Ingredients: 1 tablespoon olive oil 1/2 yellow onion diced 1 cup baby bella mushrooms minced 3 cloves garlic minced 1 pound ground pork or ground chicken And so on.
Instructions:
First. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
After that, Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
After that, In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
Original Article: https://unboundwellness.com/chicken-marsala-whole30-paleo/
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