Chicken Marsala with Mushrooms

Ingredients

• 4 halves, boneless, skinless Chicken breasts
• 1/2 cup Gluten-free all-purpose flour blend
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 8 oz, sliced Cremini mushrooms
• 2 medium, minced Shallots
• 2 cloves, minced Garlic
• 1 cup Dry Marsala wine
• 1/2 cup Chicken broth
• 1/4 cup Heavy cream
• 2 tablespoons, chopped Fresh parsley
• 1/2 teaspoon Dried thyme

Instructions

1. 1

   In a shallow dish, combine gluten-free flour, salt, and pepper.

2. 2

   Dredge chicken breasts in the flour mixture, shaking off excess.

3. 3

   Heat olive oil and butter in a large skillet over medium-high heat.

4. 4

   Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

5. 5

   Add sliced mushrooms and minced shallots to the skillet and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic and thyme, cook for another minute until fragrant.

6. 6

   Pour in Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 3-5 minutes.

7. 7

   Stir in chicken broth and heavy cream. Bring to a simmer and cook for another 2-3 minutes, or until the sauce has thickened slightly.

8. 8

   Return chicken breasts to the skillet and spoon sauce over them. Simmer for another 2-3 minutes, or until heated through.

9. 9

   Garnish with fresh parsley and serve immediately over mashed potatoes, rice, or pasta.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.