Friday, April 20, 2012

Gluten Free Chicken Marsala

I have not been as busy in my kitchen this week as I usually am. I have been working just as hard, but it has not been 100% all food. Getting my house back to normal after Spring Break has been a task. It is weird though because I have really enjoyed it. Today I must have done 10 loads of laundry. I did not enjoy that part, but I really had great satisfaction once it was all done. I  cleaned bathrooms, tubs and toilets. Mopped floors and so on. I know you are probably saying "blah blah blah, who cares?" But this story has a cute ending. I was scrubbing my daughters bathroom in my short overalls and a green tank top and Taylor said 
"hey Mom, what are you doing?" 
I answered: " I am spending the day doing chores. "
Two minutes later she showed up in her short overalls and a green tank top and said:
"I will help you!" 
It was so cute! I wish I got a picture. She helped vacuum and dust and mop. 
I have fallen short on teaching my kids how to clean house. They know how to do laundry ... but they wait until there is nothing left to wear before they do it. So it was a lot of fun to teach her how to use different cleaners for different duties. I even taught her how to clean a toilet. She watched. Maybe next time she will do it?  All in all it was a great day. 
Great day calls for a great recipe! Here is an easy yummy recipe for you all. Everyone loved it. My husband is in love with this sauce. I was shocked when he told me he would even love it if there was no chicken and just mushrooms! That is a first! 
Gluten Free Chicken Marsala
adapted from: Savory Sweet Life

2 skinless, boneless, chicken breasts
1 tsp salt 
1/2 tsp freshly ground black pepper
1/2 cup all purpose gluten free flour
1/4 cup canola oil
1 cup sliced baby bella mushrooms sliced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/2 cup chicken stock
1/4 cup sherry 
3 tablespoons heavy cream
1/2 tsp dried basil

Slice each chicken breast into 3 pieces. Make 1/4 inch thin by pounding with a meat tenderizer. I always cover the meat with plastic wrap before pounding it to prevent it splattering.
Place  gluten free flour, salt, and pepper, in a ziplock bag. Add chicken and shake to coat. 
Heat canola oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove from pan and set aside.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, chicken stock and basil allowing the liquid to reduce slightly, 3-5 minutes. For me it was 3 minutes. But my girlfriend made it and it needed much longer to thicken. I am used to a gas stove. So if it doesn't thicken after 5 minutes you can add 1 tbsp corn starch to the sauce.



Pour mushrooms and sauce over chicken and serve. 
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