Gluten Free Chicken Marsala

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 lb Mushrooms, white
  • 2 tbsp Parsley

• Canned Goods

  • 1 cup Chicken broth, gluten free

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/3 cup Cornstarch
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine or dry sherry

Found on noshtastic.com

Description

Ingredients

• 4 boneless, skinless chicken breasts, cut in half crosswise
• ⅓ cup cornstarch (arrowroot for paleo)
• ½ tsp salt
• 1 tsp freshly ground black pepper
• olive oil, 2 tbsp
• 1lb (450g) white mushrooms, halved
• ½ cup (125mls) marsala wine or dry sherry (not cooking sherry or wine!)
• 1 cup (250mls) gluten free chicken broth
• 2 tablespoons chopped parsley to garnish

Directions

• Cut the chicken breasts in half lengthways to make them thinner and flatter.
• If you are following the Paleo diet simply season the chicken with salt and pepper and skip the step where you dredge them in flour, arrowroot may make the chicken sticky.
• Put cornstarch in a flat dish and season well with salt and pepper and mix it up.
• Heat the olive oil in a non stick or cast iron skilleton a medium high heat and dredge the chicken pieces in the seasoned cornstarch (paleo people, skip this step)
• Cook chicken pieces in the skillet for about 4-5 mins each side, you may have to cook the chicken in batches.
• While the chicken is cooking cut the mushrooms in half.
• Once the chicken is cooked add it all back to the pan along with the mushrooms, marsala and chicken broth, if you are paleo then add about a tbsp arrowroot to the broth and mix well before you add it to the pan, this will thicken the sauce.
• Add the lid to the pan and simmer for 15 more minutes. If the sauce isnt thickened the way you like it you can add some more cornstarch or arrowroot (about 1 tbsp to a 1 tbsp cold water) and thicken it up some more.
• Serve with pasta or mashed potatoes and a green vegetable