1. Sprinkle each chicken breast with salt, pepper and tapioca powder (1 tablespoon) on both sides. Let sit for 2 minutes, while the pan heats up.
2. Use a heavy duty pan and place on medium high heat with olive oil (start with 2 tablespoons). When the pan is hot, place 2-3 chicken breasts (make sure the breasts have enough room between them – I had to do this in batches. Sear the first side of the chicken for 4-6 minutes, until it is golden brown. Flip over and cook for another 4-6 minutes or until the chicken is just cooked through. Remove and place on a plate and repeat until all the chicken is cooked. Add more olive oil to the pan if needed between batches.
3. Return the pan to medium low heat. Add in the butter, shallots, garlic, 1/2 teaspoon salt and 1 teaspoon black pepper. Swirl to coat the pan and saute for 10-15 minutes. You want the shallots to become golden brown and the garlic to fully cook. Occasionally stir around with a wooden spoon and watch the heat so nothing burns.
4. When fully caramelized, mix in 1 teaspoon of tapioca powder and cook for 30 seconds. Slowly pour in the marsala wine and mix everything together. Cook for 4 minutes while stirring occasionally.
5. Stir in the broth and coconut milk. Bring to a simmer and cook for 6 minutes. During this time it should thicken up nicely. Sprinkle with more salt and pepper (taste test first).
6. Place the chicken breasts back into the pan to reheat them. Serve with a sprinkle of parsley.

To Make Mashed Potatoes

1. Fill a large pot with cold water. Place the peeled and cut potatoes into cold water right after you cut them.
2. Cover the pot with a lid and place on your stove over high heat. When it comes to a steady boil, remove the lid slightly (crack it open) and turn down the heat slightly so it doesn’t boil over. Boil for at least 12 minutes.
3. Use a small knife to spear into the center of a few of the potatoes. While the knife is in the center of one potato, lift it out of the water. If it falls off quickly, they are finished cooking. If it doesn’t fall right now, continue to boil them until it falls easliy off of the knife.
4. Pour the cooked potatoes into a large strainer and let drain and steam (and dry out) in the steamer for at least 10 minutes.
5. While the potatoes steam, arrange your stand mixer and place the butter in the bottom of the stand mixer bowl. After the potatoes drain (look for a white color on the outside of each cut potato piece, add them to the mixer bowl. Using the paddle attachment, mix over low until they start to break up.
6. Add in 1 teaspoon salt and black pepper (if using), coconut cream and milk. Bring the speed up gradually. Scrap down the sides with a rubber spatula and continue to mix until they are mostly smooth (I use the high setting for about 15 seconds to really whip them).
7. Taste test them. Add more salt, if needed. Serve them right away or place them in a bowl that can be microwaved or heated in the oven.