Chicken Marsala - Gluten Free
Recipe type: Entree
Serves: 4 servings
- 2 chicken breast halves, cut in half horizontally
- 8 oz sliced baby bella sliced mushrooms
- 4 Tbsp olive oil, divided
- ¼ cup sweet rice flour
- 1 small onion sliced
- 1 cup marsala
- ½ cup chicken broth
- salt
- pepper
- ¼ cup chopped parsley
- Take the chicken breast halves, which you’ve cut in half horizontally, place on a board and cover with plastic wrap.
- Pound the chicken pieces to about ⅜ to ½ inch thickness.
- Heat oil in a large skillet over medium high heat.
- Place the sweet rice flour in a shallow bowl and dredge the chicken pieces in the flour.
- Transfer chicken to skillet, sprinkle with salt and pepper, and cook about 2 minutes per side until browned.
- Remove chicken to a plate and add remaining Tbsp oil and onion and mushrooms to skillet.
- Saute over medium heat about 10 minutes until starting to brown.
- Add marsala and boil until reduced by half, scraping up browned bits from bottom of pan.
- Add chicken broth and add chicken back to pan.
- Bring to a boil, reduce heat, and simmer covered about 8 minutes until chicken is cooked through.
- Spoon sauce/vegetables over chicken and sprinkle with parsley to serve.
Recipe by Savory Nature at http://savorynature.com/2015/02/17/chicken-marsala-gluten-free/
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