Place a medium pot over high heat. Add arborio rice and chicken stock. Bring it to a boil, then add the mushrooms and Italian seasoning mix. Add a pinch of salt to taste and a couple dashes of olive oil. Then cover.
Reduce the heat to medium-low and leave the rice to simmer for 15-20 minutes. While the rice is cooking, prepare your chicken. Place a large pan over medium-high heat.
Drizzle the bottom with avocado oil. Place your chicken breasts, one at a time, between parchment paper and lightly beat with a mallet to tenderize and thin them out.
In a large bowl, place the brown rice flour and seasoning salt and mix them together using a fork. When the pan is hot, dredge the chicken breast in the brown rice mixture and place it in the pan. Repeat until all the chicken breasts are coated in the pan.
Brown the chicken breasts on each side for about five minutes until a golden brown crust is formed. Remove the chicken from the pan and place it on a clean plate.
Using the same pan, reduce the heat to medium. Add a touch of avocado oil to the pan and add the garlic and onions. Saute for 2–5 minutes until the garlic and onions are soft and fragrant.
Pour the marsala or sherry wine in. Reduce the mixture by half and add chicken stock to the pan. Bring the mixture to a boil. Add salt and pepper to taste and place the chicken back in the pan. Cover it and let it simmer for 15 minutes.
When the chicken is done cooking, remove the chicken from the pan and place it on a serving platter. Pour heavy cream into the sauce, stir to combine, taste and add extra salt and pepper as needed to serve.
Place portini rice in a bowl and spoon sauce over plated chicken. Serve immediately. Enjoy!
