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