1/4 teaspoon plus 1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons arrowroot
2 tablespoons olive oil
8 ounces cremini mushrooms, thinly sliced
1 small shallot, finely chopped
3 garlic cloves, minced
1 tablespoon chopped fresh sage
3/4 cup low-sodium chicken broth
1/2 cup dry Marsala wine
Sprinkle the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Spread the arrowroot on a plate and lightly dredge both sides of the chicken.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes per side. Transfer the chicken to a plate and reserve.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Stir in the shallot, garlic, and sage and cook until slightly softened, 1-2 minutes. Pour in the broth and wine; bring to a boil and cook until the mixture begins to thicken, about 2 minutes. Reduce the heat to medium and add the reserved chicken. Cook, turning occasionally, until an instant-read thermometer inserted horizontally into the thickest part of the chicken registers 165 degrees, 4-5 minutes.
Remove from the heat and stir in the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Recipe courtesy – JJ Virgin