4 boneless, skinless pastured chicken breast halves (4 oz. each

⅛ tsp. sea salt

1 Tbsp. Nutiva Coconut Oil (Get a FREE 15 oz. jar from our friends at Thrive Market while supplies last!)

1 cup sliced white button mushrooms

¾ cup Marsala wine

½ cup organic, free-range chicken broth

½ tsp. dried thyme

2 cloves garlic, minced

2 tsp. arrowroot powder

¼ cup chopped fresh parsley

Add half the coconut oil to the bottom of the Instant Pot and set to “Sauté.”
Rub chicken with salt.
Place chicken in hot oil and sear for 2 minutes on each side. Do not crowd the pan. Repeat with remaining oil and chicken in batches.
Add marsala wine, broth, garlic, time and mushrooms and lock the lid. Press the “Keep Warm/Cancel” button on the Instant Pot, then press “Manual” and cook on HIGH for 10 minutes.
When cooking in the Instant Pot is complete, quick release the pressure. Using tongs, transfer chicken and mushrooms to a plate and turn setting back to “Sauté.”
Bring marsala-broth to a simmer and sprinkle in the arrowroot mixture. Whisk gently.
Add the chicken back to the pot and stir to combine.
Serve with chopped parsley.
NOTE: Marsala cooking wine contains preservatives. Opt instead for high quality marsala wine from the liquor store.