Gluten Free Chicken Marsala

Ingredients
2 large boneless skinless chicken breasts
salt and pepper to taste
1/2 cup Bob's Red Mill Almond Meal Flour, divided into equal parts
1 teaspoon garlic powder
2 tablespoons salted butter, divided
1 tablespoon extra light olive oil, divided
2 garlic cloves, minced
2 cup sliced mushrooms
1 1/2 cups cherry tomatoes, whole
1/3 cup low fat, low sodium chicken broth
3/4 cup Marsala wine
1 tablespoon chopped oregano
2 tablespoons fresh parsley, chopped (plus more for garnish)

Instructions

1. Slice chicken breasts lengthwise to make 4 thin chicken cutlets. Season each with salt and pepper to taste.
2. In a shallow bowl, mix together 1/4 cup almond meal flour and the garlic powder. Dredge each chicken cutlet in the flour mixture and set aside,
3. In a large skillet, heat 1 tablespoon butter with 1/2 tablespoon olive oil over medium/high heat. Swirl the butter around to make sure the entire base of the skillet is coated. Place the four chicken breasts into the skillet and cook for 2-3 minutes per side or until fully cooked through and browned. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon butter and 1/2 tablespoon olive oil to the skillet and swirl to melt, scraping the brown bits off the bottom (that's where all the flavor lives!) Add the garlic and cook for approximately 2 minutes until fragrant and translucent.
5. Add in the mushrooms and tomatoes and stir to cover in the butter and oil. Add a splash of chicken broth and cook for about 5 minutes, until the mushrooms are browned and the tomatoes are cooked but still retaining their shape. Season with salt and pepper to taste. Add the remaining 1/4 cup almond meal flour and stir to combine.
6. Add in the rest of the chicken broth, marsala, oregano, and parsley. Stir to combine. Bring to a boil and then reduce to a simmer, cooking/reducing for 2-3 minutes.
7. Add the chicken back to the skillet, nesting in the sauce and vegetables. Cook for 4-5 minutes until the chicken is fully heated through and the sauce is bubbly.
8. Serve hot, sprinkled with more chopped parsley. Enjoy!