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)
Ingredients:
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

Directions:
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.

No comments:

Post a Comment

Did you try this recipe? Are you planning to? Thanks for following our blog, we love your comments!





new posts sent to your email 

disclaimers

NOTE: The information on wholesomedinnertonight.blogspot.com is compiled from a variety of resources and is presented for educational purposes only. Always seek proper pediatric consultation when introducing solids to your infant. If you have questions or concerns regarding your physical or mental health or the health of your baby, please seek assistance from a qualified healthcare provider.

Although this site includes links providing direct access to other Internet sites, wholesomedinnertonight.blogspot.com has not participated in their development, and does not monitor or exert any editorial control over these sites. Please review each website for their own privacy information.

Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.

Related Posts Plugin for WordPress, Blogger...