Chicken Marsala with Bacon (Whole30)

Ingredients

• 6 slices bacon
• 3 tablespoons bacon fat
• 1 ½ pounds boneless skinless chicken breasts, sliced thin
• Salt and pepper
• 3 tablespoons flour or cornstarch
• 1 onion
• 8 ounces bella mushrooms
• 3-4 cloves minced garlic
• 1 cup chicken broth
• 1 ½ tablespoons balsamic vinegar
• 2/3 cup full-fat coconut milk
• 2 teaspoons stone ground mustard

Directions

1. Cook bacon in a large skillet until crisp; remove and drain on paper towels.
2. Return skillet to medium-high heat and add 2 tablespoons bacon fat (or preferred cooking fat).
3. Place the flour or cornstarch in a bowl. Sprinkle chicken with salt and pepper on both sides, coat with flour (shake off excess), then add to the hot skillet.
4. Allow one side to turn golden brown, then flip and repeat with all the chicken.
5. Once chicken is done, set aside and lower the heat to medium.
6. Add the remaining 1 tablespoon bacon fat, then add the onions and cook until translucent.
7. Add the mushrooms and garlic and another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften.
8. Mix a teaspoon of flour or cornstarch into the broth, then add to the skillet along with the vinegar, coconut milk, and mustard.
9. Stir and bring to a boil, then lower heat to simmer and add the chicken back in, simmering 3-4 minutes to thicken the sauce.
10. At the last minute, crumble the cooked bacon into the skillet and heat through.
11. Serve over cauli rice, veggie noodles, or roasted potatoes.