Low-Oxalate Mediterranean Chicken Marsala

Ingredients

• 1.5 lb chicken breast
• 8 oz oyster mushrooms
• 1 large shallot
• 1 tsp garlic paste
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 2 tbsp tapioca flour
• 0.5 cup white wine
• 1 cup chicken broth
• 1 tsp thyme
• 0.5 tsp fresh rosemary
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tbsp parsley
• 2 tbsp pecorino romano cheese

Instructions

1. 1Season chicken with salt and white pepper, then dredge lightly in tapioca flour. Sear chicken in olive oil and 1 tbsp butter over medium-high heat until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
2. 2Add remaining butter to the pan. Sauté shallot, garlic paste, and sliced Oyster Mushrooms until tender and browned, about 5-7 minutes.
3. 3Deglaze the pan with white wine, scraping up any browned bits. Stir in low-sodium chicken broth, fresh Thyme, and fresh Rosemary. Bring to a gentle simmer.
4. 4Return the seared chicken to the pan, ensuring it's partially submerged in the sauce. Simmer for 8-10 minutes, or until chicken is cooked through and the sauce has slightly thickened.
5. 5Stir in lemon juice. Taste and adjust seasoning. Garnish with fresh parsley flakes and Freshly Grated Pecorino Romano Cheese before serving.