PALEO CHICKEN MARSALA

1 ½ Cups Virgin Olive Oil
9 (4 oz.) Boneless, Skinless Chicken Breasts
3 Cups of Almond Meal
4 Tablespoons of Minced Garlic
6 Cups of Sliced Mushrooms
1 ½ Cups of Chopped Tomatoes
3 Tablespoons of Chopped Basil
1 ½ Cups White Wine
1 Cup Marinara Sauce
1 Teaspoon Black Pepper

Pound the Chicken Breasts lightly on each side, flipping twice. In a large sauté pan, heat the olive oil on medium heat. Place the almond meal in a shallow bowl; coat each breast on both sides by pushing down firmly into the almond meal. Place the coated breasts into the olive oil and sauté until lightly browned on each side. Drain the oil from the pan.
The next two steps must be done quickly while the Pan is still HOT. Add the minced garlic into the emptied pan, (Not on the breasts). Add mushrooms, tomatoes, basil, wine, marinara sauce and pepper, stir well. Place the chicken breasts over the ingredients you just mixed in the pan. Let the alcohol burn off and allow the wine to soak in. Continue cooking on High for 5-7 minutes.

If serving right away, transfer the chicken breasts onto a serving platter and pour the sauce directly over the breasts.

If making ahead of time, and for more tender/juicy chicken, transfer the entire contents into a baking dish and place into a preheated 175 degrees oven for one hour.