Gluten Free Chicken Marsala

Name: Gluten Free Chicken Marsala
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 2 boneless skinless chicken breasts; salt; fresh ground black pepper; 118.29 ml cornstarch; 118.29 ml olive oil; 226.79 g baby bella mushrooms, cleaned and sliced; 29.58 ml butter; 118.29 ml sweet marsala wine; 59.14 ml chicken stock; 59.14 ml dry white wine; 29.58 ml heavy cream (mixed with a tbsp cornstarch if you like a thicker sauce) (optional) or 29.58 ml milk (mixed with a tbsp cornstarch if you like a thicker sauce) (optional); chopped parsley

Submitted by Daidreams

"One of my favorite dishes is Chicken Marsala, and it's one that I make pretty frequently. I often share my recipes with my sister in law, as well as a small group of friends on Facebook. My sister in law said that because of my brother's recent diagnosis of Type 2 Diabetes, she was trying to convert as many of his favorite recipes into GLUTEN FREE recipes. This is one that I make whenever I see my brothers. I've also started doing my francaise this way."

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photo by Marian S.

Ready In:: 20mins
Ingredients:: 12
Serves:: 4

ingredients

2 boneless skinless chicken breasts
salt
fresh ground black pepper
118.29 ml cornstarch
118.29 ml olive oil
226.79 g baby bella mushrooms, cleaned and sliced
29.58 ml butter
118.29 ml sweet marsala wine
59.14 ml chicken stock
59.14 ml dry white wine
29.58 ml heavy cream (mixed with a tbsp cornstarch if you like a thicker sauce) (optional) or 29.58 ml milk (mixed with a tbsp cornstarch if you like a thicker sauce) (optional)
Garnish
chopped parsley

directions

Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ).
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!

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Reviews

Absolutely amazing! It tasted delicious! It was easy to find all of the ingredients at my local store, easy to prepare and cook them, and tasted amazing. The lemon pepper recommend was a great suggestion and something I will incorporate into future recipes that require only salt and pepper.

Marian S.
I'm gluten intolerant so when I found this I thought I'd give it a try. Even though the ingredients are simple, it's packed with flavor! And it's so easy to make. I'll make this over and over again.

Susan R.