Gluten Free Chicken Marsala Recipes

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GLUTEN FREE CHICKEN MARSALA



Gluten Free Chicken Marsala image

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.

Provided by Daidreams

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
salt
fresh ground black pepper
1/2 cup cornstarch
1/2 cup olive oil
8 ounces baby bella mushrooms, cleaned and sliced
2 tablespoons butter
1/2 cup sweet marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
2 tablespoons heavy cream (mixed with a tbsp cornstarch if you like a thicker sauce) (optional) or 2 tablespoons milk (mixed with a tbsp cornstarch if you like a thicker sauce) (optional)
chopped parsley

Steps:

  • 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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