4 Chicken Breasts, (use smaller breasts or cut 2 larger breasts in half lengthwise to butterfly them into 4 thinner breasts)
1/4 cup All-Purpose Gluten Free Flour, (xanthan gum free gluten free flour is preferable)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper, freshly ground
1/4 teaspoon Paprika
1 8 ounce container Washed and Sliced Mushrooms
1/2 cup Marsala Wine
1/2 cup Chicken Broth
2 tablespoons Butter, (dairy-free vegan butter works just fine if you are dairy free)
Generously salt and pepper both sides of the chicken breasts.
In a shallow dish mix the gluten free flour, salt, pepper, and paprika. Lightly coat each chicken breast in the seasoned flour.
Heat a cast iron (or heavy bottomed) skillet over medium-high heat. Drizzle in approx. 4 tablespoons of oil or melt 1/4 cup of butter in the pan.
Place the chicken breasts in the hot pan pretty side down. Cook until golden brown on the bottom (4-6 minutes) and then flip over and cook until cooked through (another 3-5 minutes) (chicken should reach an internal temperature of 165F via an instant read thermometer.) Move the chicken to a clean plate to rest.
Add the mushrooms to the pan and sauté until softened. Pour in the marsala wine and let it simmer for a few minutes to cook off some of the alcohol. Add the chicken broth and simmer until it is reduced by about half and slightly thickened.
Turn off the heat and swirl the butter into the sauce one tablespoon at a time. Add the chicken back to the pan and serve.
If you LOVE sauce like I do, go ahead and use 1 cup of marsala wine, 1 cup of chicken broth, and 3-4 tablespoons of butter to make the sauce.