Chicken Marsala

I know I am always looking for a new ways to make chicken. I never considered Chicken Marsala, because of the Mushrooms. I am allergic and my husband hates them (I know!!, how does he hate them?? If I could eat them I'd have the ALL the time). I never use to be allergic to them, so I know how good they are, I only became allergic after my third pregnancy. I ate a piece of Gorgonzola which I also loved and my mouth got all itchy. It turned out I was allergic to fungus and mold. I decided that I could still have Chicken Marsala just without the mushrooms and it turned out great. If you can eat mushrooms, just add them in with the garlic and shallots and follow the rest of the recipe the same!

1 pound of chicken cutlets
1/2 cup brown rice flour
1/4 cup olive oil divided
3 tablespoons soy free earth balance divided (any butter or ghee would work too)
1/2 of a medium shallot minced
2 clove garlic, minced
1/3 cup Marsala wine
1 cup chicken stock
Salt and Pepper
handful of fresh parsley

Place your flour in a bag and season chicken with salt and pepper. Place chicken into bag of flour seal and shake until chicken is coated. Heat half the oil and butter in a pan over medium heat. Add chicken, and cook, turning once, until golden brown, about 4 minutes per side. 

Move to a plate, and set aside. Add remaining oil and butter to pan and cook shallots and garlic until soft, about 1 minute. Add Marsala and stock and cook, scraping bottom of pan about 3 minutes. Add the remaining flour from the chicken bag to thicken the sauce. Return chicken to pan and cook until heated through. 

Sprinkle with fresh parsley and serve over rice, cauliflower "rice" or quinoa.


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