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- Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)
Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free American, British/UK Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from “Mtndog” in the Celiac Disease Message Board.
Ingredients:
4 large skinless boneless chicken breast halves
6 teaspoons chopped marjoram, divided
2 tablespoons butter, divided
2 tablespoons olive oil, divided
12 ounces assorted wild mushrooms (I used steak cut baby bella), thickly
sliced
1 cup sliced shallots (about 5)
¾ dry white wine
½ cup light cream
3 tablespoons dry Marsala
Directions:
Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram.
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet
over medium-high heat. Add chicken to skillet and sauté until just
cooked through, about 7 minutes per side.
Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper.
Combine wine, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to ½cup, about 5 minutes. Season sauce with salt and pepper.
Divide among 4 plates.
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