Chicken Marsala – GFCFSF

January 28, 2014


Chicken Marsala - GFCFSF

4 boneless, skinless chicken breasts, pounded until 1/4" thick
Kosher salt and freshly ground black pepper, to taste
1/3 cup GF flour
1 Tablespoon non-GMO cornstarch or arrowroot
5 Tablespoons olive oil
5 Tablespoons GFCFSF margarine
8 oz. button mushrooms, sliced (white, baby bella or crimini)
2 Tablespoons minced shallots (1 large shallot)
2 cloves garlic, minced
1/3 cup dry Marsala wine
1/3 cup chicken stock
2 Tablespoons finely chopped parsley, for garnish

1. Season chicken with salt and pepper and dredge in 1/3 cup GF flour. Heat 2 tbsp. oil and 1 tbsp. margarine in a 12" skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. margarine, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in 1 tbsp. starch; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining margarine. Season with salt and pepper; garnish with parsley.

Chicken Marsala
Chicken Marsala
Chicken Marsala
Chicken Marsala
Chicken Marsala
Shallots and garlic with starch