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- Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)
Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala (Gluten-Free)
This recipe comes to us from “Mtndog” in the Celiac Disease Message Board.
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
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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Chicken Breasts Stuffed with Goat or Moscarpone Cheese and Basil (Gluten-Free)
This recipe comes to us from Mtndog in the Celiac
4 boneless chicken breast halves, skinned
½ cup fresh goat cheese or moscarpone (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
½ cup dry gluten-free breadcrumbs (I used Gillians)
2 tablespoons (¼ stick) unsalted butter melted
¼ cup (½ stick) unsalted butter
½ pound mushrooms, sliced
¼ cup dry white wine
2/3 cup chicken stock or canned low-salt broth (I used Pacific Naturals)
4 tablespoons chilled unsalted butter (½ stick), cut into 4 pieces
Salt and pepper
For chicken: Preheat oven to 350°F.... [READ MORE]
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 foundedÂ 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.View all articles by Scott Adams
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