Monday, February 20, 2012

Chicken Marsala gluten-free

My husband and I both love chicken Marsala. I ordered this dish on our first date and it was so good he had to have some too. Now we always think of chicken Marsala as a romantic type dish and we like to order it when we go out to eat if it's on the menu. Since going gluten free I've had to learn to make this dish at home. When I go out to eat I can not get breaded chicken or pasta. I've experimented with this recipe a few times and the latest version is just a delicious as the one we enjoyed on our first date. Serve this chicken with gluten free pasta and a veggie like spinach or asparagus.

4 boneless skinless chicken breasts
4 cups sliced baby bella mushrooms
2 cups sweet marsala wine
1 cup chicken stock
1 1/2 cup rice flour
1 tbsp italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
3 cloves garlic minced
2 tsp dried thyme
2 Tbsp butter
4 Tbsp olive oil

First in a shallow dish combine the rice flour, italian seasoning, garlic powder, salt, and pepper and mix. Rinse and pat dry the chicken breasts. Dredge the chicken on both sides in the flour mixture. In a large deep saucepan add 2 tbsp olive oil on medium high heat. Brown the chicken in the olive oil on both sides. Once all the pieces are browned on both sides transfer to 9x13 baking dish.
In the same sauce pan add 2 tbsp olive oil, minced garlic and mushrooms. Cook until softened. Deglaze the pan with the mushrooms with the 2 cups of wine add thyme. Simmer for 10 minutes. Add stock, butter return to simmer. In a separate small sauce pan melt 2 tbsp of butter and combine with 2 tbsp of rice flour. Once all of the flour and butter are combined, add the mixture to to sauce and mix. Pour the sauce over the chicken in the baking dish. Place in the oven and bake at 350 for 20-30 minutes until the chicken is completely cooked through and the sauce has thickened and is bubbly. Serve over gluten free pasta. Enjoy!

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