Gluten Free Chicken Marsala with Mushrooms Recipe
Gluten free chicken marsala with mushrooms you'll be making once a week, for sure. Who knew elegance was this easy??
Ingredients
- 4 tablespoons Olive Oil or butter
- 4 Chicken Breast (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)
Instructions
- 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.
Notes
- 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.