Gluten Free Chicken Marsala

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Gluten Free Chicken MarsalaIngredients:
3/4 cup Sugar & Spice Market Gluten Free All-Purpose Flour
2 tsp Kosher salt
1/2 tsp freshly ground black pepper
4 boneless skinless chicken breast, pounded thin
3 Tbsp olive oil
4 Tbsp butter, divided
8 oz sliced white mushrooms
1 cup sweet Marsala wine
1 cup chicken broth
1 Tbsp freshly squeezed lemon juice
Chopped Parsley, for garnish(optional)

Combine flour, salt, and pepper in a shallow bowl.  Dredge chicken in seasoned four mixture tapping off excess; set aside.  Heat a large skillet over medium-high heat, add oil.  When oil is hot, add chicken and cook until lightly browned about 3 minutes, turn over and cook 3 minutes more.  Remove chicken to a plate and tent with foil to keep warm.

Heat 2 Tbsp butter in same skillet.  Add mushrooms and cook until mushrooms are golden and all released liquid has evaporated, stirring occasionally, about 6-8 minutes.

Remove skillet from heat and add wine and chicken broth.  Return skillet to heat, scraping down any browned bits using a wooden spoon.  Add remaining butter and lemon juice.  Cook for 4-5 minutes until slightly reduced.  Return chicken to skillet and let cook an additional 2 minutes until thickened.  Serves 4.

*For a moister chicken, soak chicken in a brine for 1 hour. Brine: 1 cup kosher salt, 1 gallon cool water, 1/2 cup sugar

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3 comments on “Gluten Free Chicken Marsala
  1. I have this recipe tweeted and pinned as well! Thanks for linking up at our Gluten Free Recipe party! 🙂

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