Gluten Free Chicken Marsala

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Rating: 0
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Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Gluten Free Chicken Marsala

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Everyday Maven

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

40minutes

Servings

servings

Product Type

Broths & Stocks,

Instructions

  1. Prepare the chicken by slicing the breasts into cutlets and pounding until thin. Alternately, you can purchase chicken cutlets instead of the whole breast but they are usually $2 to $3 more per/pound.
  2. Sprinkle each piece of chicken (both sides) with kosher salt and freshly ground black pepper. Pour flour onto a flat plate and sprinkle with a pinch of salt and a pinch of pepper. Dredge each chicken cutlet into the flour (both sides) and set aside.
  3. Trim stems of mushrooms and slice into 1/4" thick slices.
  4. Roughly chop parsley and set aside.
  5. Heat a 12" frying pan over medium high heat. Once hot, add 1 T of olive oil and 1 T of butter. When melted, add in chicken cutlets and cook 3 to 4 minutes per side, turning once so they brown. Remove from frying pan and set aside.
  6. Add remaining tablespoon of olive oil and then sliced mushrooms. Saute mushrooms, 8 to 10 minutes, stirring frequently, until liquid is released and cooks off and mushrooms begin to brown.
  7. Add Marsala wine and reduce by half.
  8. Next, add Organic Bone Stock Chicken Unsalted and continue to cook over medium high heat until liquid is reduced by half.
  9. Whisk in remaining 2 tablespoons of butter.
  10. Add chicken back to the pan to heat through.
  11. Serve topped with freshly chopped parsley and Enjoy!

Instructions

  1. Prepare the chicken by slicing the breasts into cutlets and pounding until thin. Alternately, you can purchase chicken cutlets instead of the whole breast but they are usually $2 to $3 more per/pound.
  2. Sprinkle each piece of chicken (both sides) with kosher salt and freshly ground black pepper. Pour flour onto a flat plate and sprinkle with a pinch of salt and a pinch of pepper. Dredge each chicken cutlet into the flour (both sides) and set aside.
  3. Trim stems of mushrooms and slice into 1/4" thick slices.
  4. Roughly chop parsley and set aside.
  5. Heat a 12" frying pan over medium high heat. Once hot, add 1 T of olive oil and 1 T of butter. When melted, add in chicken cutlets and cook 3 to 4 minutes per side, turning once so they brown. Remove from frying pan and set aside.
  6. Add remaining tablespoon of olive oil and then sliced mushrooms. Saute mushrooms, 8 to 10 minutes, stirring frequently, until liquid is released and cooks off and mushrooms begin to brown.
  7. Add Marsala wine and reduce by half.
  8. Next, add Organic Bone Stock Chicken Unsalted and continue to cook over medium high heat until liquid is reduced by half.
  9. Whisk in remaining 2 tablespoons of butter.
  10. Add chicken back to the pan to heat through.
  11. Serve topped with freshly chopped parsley and Enjoy!