Friday, August 10, 2012

Baked Chicken Marsala {Gluten Free}

This is one of my hubby's favorite dinners!  He is a mushroom fanatic and Chicken Marsala is all about the savory mushrooms.  I have shared a Chicken Marsala recipe before but this is a simpler version and it's gluten free!  I sliced the chicken breasts in half lengthwise {which was much easier than I thought it would be} and then pounded them.  The result was moist, juicy and extremely tender chicken drenched in a hearty and savory mushroom Marsala sauce and it's baked not fried.  We had ours with mushroom risotto {From Trader Joe's} and roasted zucchini from our garden.  Enjoy!

Recipe: (serves 6-8)
2 - 10 ounce packages of Crimini mushrooms, sliced
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
1/2 cup Marsala cooking wine
1/4 cup low sodium chicken broth
4 chicken breasts, sliced in half lengthwise
1/2 cup Pamela's Baking & Pancake Mix Flour
fresh ground pepper
garnish with parsley, cilantro or chives

1. Preheat oven to 375'F.  In a large skillet, add butter, olive oil and mushrooms and saute over medium heat, stirring occasionally.
2. While mushrooms begin to cook, slice chicken breasts in half lengthwise and place in a resealable plastic bag.  Pound the daylights out of it with a meat mallet until each one is about 1/2 inch thick.
3. Place Pamela's flour in a flat dish and add a pinch of fresh ground black pepper, lightly dredge each chicken breast half in the flour coating both sides and place them on a baking sheet.  Bake at 375'F for about 20 minutes, flipping once or twice during cooking, until chicken reaches an internal temperature of 155-160'F.
4. When you put the chicken in the oven, add the Marsala wine and chicken broth to your mushrooms, reduce heat to maintain a gentle simmer.  The Marsala should simmer for at least 15 minutes to cook out the "whiny" oops I mean "winey" taste.
5. Once your chicken is cooked through, remove it from the oven and nestle it down into your skillet full of mushrooms.  Simmer the chicken and mushrooms together for another 5 minutes.  Serve hot over rice or pasta with some fresh steamed veggies or salad on the side.

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