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  • Jefferson Adams

    Really Good Chicken Marsala (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    Chicken Marsala is one of those Italian delights that rely on the marriage of a few simple ingredients to forge a rich and satisfying main dish. In this case, butter, wine, mushrooms and cream come together to deliver a delicious sauce that takes the chicken to another level.

    This easy to make recipe for chicken Marsala delivers an elegant gluten-free version of this classic Italian dish.



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    The finished chicken marsala. Photo: CC--thegirlsnyIngredients:
    2 skinless, boneless, chicken breasts
    salt and freshly ground black pepper
    1/2 cup gluten-free flour
    up to 1/2 cup olive or vegetable oil
    8 ounces container of mushroom, sliced and cleaned
    2 tablespoons butter
    1/2 cup sweet Marsala wine
    1/4 cup chicken stock
    1/4 cup sherry or dry white wine

    Optional: 2 tablespoons heavy cream
    Garnish with chopped parsley or oregano

    Directions:
    Cut chicken breasts in two lengthwise.

    Use a meat tenderizer or a mallet to pound meat until flat and about a quarter inch thick.

    Generously season the chicken with salt and pepper on both sides.

    Dredge the chicken in gluten-free flour.

    In a large skillet, heat oil to medium-high heat and sauté each piece of chicken for 3-4 minutes per side until golden brown.

    Place cooked chicken on a paper towel, lightly dab tops to remove extra oil, and cover with foil.

    Reduce the heat to medium and add butter and mushrooms same skillet.

    Season mushrooms with salt and pepper, and sauté for 4-5 minutes. Add marsala wine, sherry, cream, and chicken stock. Cook for 3-5 minutes so liquid is slightly reduced.

    Plate the chicken breasts, and to with mushrooms and sauce.

    Serve with your favorite gluten-free pasta, or your favorite risotto.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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