Paleo Chicken Marsala w/Bacon

In a large skillet, cook bacon on med-high heat until crisp, then remove and drain on paper towels.
Reserve bacon fat in a container, then wipe the skillet of burnt bits.
Return skillet to medium-high heat and add 2 TBSP bacon fat (per every 6 servings). Place larger portion of tapioca flour on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat and use 2 skillets if frying the chicken in batches.
Once chicken is done, set aside and lower the heat to medium. Add another 1 TBSP bacon fat (per 6 servings), then add the onions and cook until translucent. Add the mushrooms and garlic and continue to cook another 3-5 minutes to soften. Add the sea salt and pepper.
Mix the smaller portion of tapioca flour into the broth, then add broth to the skillet, along with the vinegar and coconut milk.
Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through.
Serve over cauli rice, Red Lentil or Edamame noodles or with roasted potatoes. Enjoy!