Chicken Marsala
Easy Gluten-Free Chicken Marsala, is a creamy and delicious dish.
Servings: 4
Ingredients
- 1 pound skinless, boneless chicken thighs
- 1/2 cup of gluten-free flour for breading of chicken
- 1/4 tsp of pepper
- 1/4 tsp of salt
- 2 tbsp of olive oil
- 2 tbsp of butter
- 8 oz mushroom of your choice/thickly chopped
- 3/4 cup of dry marsala wine (not sweet)
- 2 cloves of garlic, minced
- 3/4 cup chicken stock
- 1/2 cup heavy whipping cream
- 1/4 cup parsley finely chopped
Instructions
- Place the chicken thighs between plastic wrap and pound until about 1/3" thick.
- Season chicken all over with salt and pepper, dredge in flour (shaking off the excess), and then set aside.
- Heat a large skillet over medium heat. Add olive oil and butter to a skillet and once melted, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side Set chicken aside and tent with foil to keep warm.
- Add mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min)
- Add 2 minced garlic cloves and saute another minute or two or until fragrant.
- Add marsala wine and cook until mostly reduced down (4-5 min) then add chicken stock and while stirring add heavy cream slowly. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with salt to taste.
- Cut chicken into smaller pieces, and add to your sauce, sprinkle with chopped parsley. Pour the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes)