1Coat the chicken breasts in cornstarch and return to your fridge while you prepare the remaining ingredients. *The USDA tells us that bacteria grows on chicken meat when it is kept between 40 and 140 degrees Fahrenheit, so always place cutlets in the fridge instead of letting them sit on the counter for extended periods of time. This goes for defrosting frozen chicken, too!
2Prepare your favorite pasta (we like classic linguini or extra-wide noodles for this dish) by boiling dried noodles in lightly salted water until al dente (cooked, but still firm when bitten). Do not overcook your pasta. Drain the pasta and set it aside.
3In a shallow bowl, combine the almond flour, salt, pepper, parsley, and thyme. Dredge the cornstarch-coated chicken breasts in the flour and spice mixture. In a large skillet (we recommend a well-seasoned cast iron), melt the ghee over medium heat.
4Place the chicken cutlets in the pan and cook until browned on one side. Turn the cutlets over and add the shallots, garlic, mushrooms, Marsala and white wine, and cover the skillet with a lid. Reduce heat to medium-low and simmer the for 10 minutes, until the chicken is no longer pink, and juices run clear when you press down on the cutlet. Per the USDA, chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (if you can’t eyeball this, don’t worry! A meat thermometer is a great addition to any home cook’s arsenal).
5Place the pasta on a plate or in a bowl and set some chicken on top with tongs. Ladle the sauce from the skillet over the cutlets and pasta. Garnish with fresh herbs for some extra color. Serve steaming to friends and family!