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    Scott Adams

    Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from “Mtndog” in the Celiac Disease Message Board.



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    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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    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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