Gluten Free Chicken Marsala Food

DAIRY-FREE ONE PAN CHICKEN MARSALA

Steps:

• Prepare the 2 chicken breasts by slicing in half horizontally. To even out the cutlets and reduce cooking time, cover the cutlets with plastic wrap and pound them thin either using a meat tenderizer or the bottom of a heavy pan.
• Sprinkle the chicken cutlets evenly with 2 teaspoons of salt. Dredge each piece of chicken in the flour and shake off any excess. Add 2 tablespoons of olive oil to a heavy large skillet over medium-high heat. Add the 4 chicken breast pieces and sear until golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.
• Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Cook, stirring often, until fragrant, about 30 seconds. Add the mushrooms to the pan and cook, stirring often, until tender and the juices evaporate, about 5 minutes. Season with 1/2 teaspoon salt. Add the Marsala wine. Simmer until the Marsala reduces by half, about 2 minutes.
• Reduce the heat to medium and add the broth and the thyme leaves. Simmer until reduced by half, about 3 minutes. Return the chicken to the skillet, making sure to pour in any juices that may have collected on the plate. Cook just until heated through, turning to coat in the sauce once or twice, about 2 minutes.
• Using tongs, transfer the chicken to plates. Spoon the sauce over the chicken and serve. Sprinkle more fresh thyme leaves over the top if desired.

6-INGREDIENT EASY LOW CARB CHICKEN MARSALA (PALEO, GLUTEN-FREE)

Steps:

• Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
• Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
• Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
• Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.
• Add the chicken back to the pan. Heat for a minute or two until the chicken is heated through. Garnish with fresh parsley.

GLUTEN FREE CHICKEN MARSALA

Steps:

• Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ).
• Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
• Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!