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Gluten Free Chicken Marsala

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Ingredients

Adjust Servings:

	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

Nutritional information

472.7

Calories

312 g

Calories From Fat

34.7 g

Total Fat

7.8 g

Saturated Fat

53.5 mg

Cholesterol

149.9 mg

Sodium

18.5 g

Carbs

0.9 g

Dietary Fiber

2 g

Sugars

14.2 g

Protein

155g

Serving Size

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Gluten Free Chicken Marsala

Name: Gluten Free Chicken Marsala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Cuisine: American
Ingredients: : 2; : 1/2; : 1/2; : 8; : 2; : 1/2; : 1/4; : 1/4; : 2

Features:

Cuisine:

American

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.

40 min
Serves 4
Easy

Ingredients

Directions

Gluten Free Chicken Marsala, 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 , 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

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Steps

1 Done	Split Each Chicken Breast Through the Middle to Make 2 Pieces. ( 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. ( use Cornstarch. Gluten Free and Gives a Nicer Crisp Imo ).
2 Done	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.
3 Done	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!