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Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)
http://www.celiac.com/articles/1092/1/Chicken-Breasts-with-Wild-Mushrooms-Marjoram-and-Marsala-Gluten-Free/Page1.html
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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from “Mtndog” in the Celiac Disease Message Board. Ingredien

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.