Gluten-Free Prairie Chicken Marsala
 
Prep time
Cook time
Total time
 
This rich & delicious Gluten-Free version of the Classic Marsala made super simple with Gluten-Free Prairie Oat Flour. Company Good for sure. Can easily be doubled. No one will believe it's Gluten-Free
Author:
Recipe type: Italian
Cuisine: Dinner
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts
  • ½ cup Gluten-Free Prairie Oat Flour
  • 2 Tbsp olive oil (or oil of choice)
  • 3 small shallots, chopped
  • salt & pepper
  • 1 cup portobello mushrooms, sliced
  • ½ cup Marsala wine (125 ml)
  • 1 cup chicken stock (250 ml)
  • flat leaf parsley
Instructions
  1. Cover chicken breasts with plastic wrap and pound with meat mallet until approximately ½ thick
  2. Add ½ tsp salt & ¼ tsp pepper to1/2 cup Oat Flour and blend well
  3. Dredge chicken breasts in oat flour and set aside
  4. Heat skillet (I love my 12inch Lodge cast iron)
  5. Add Olive Oil and heat well
  6. Add chicken and fry over medium-high heat until golden brown - approx 5 min
  7. Do Not Overcook!
  8. Remove chicken and set aside
  9. To same pan, add shallots and cook on low heat for about 2 min
  10. Add sliced mushrooms and saute 5 min
  11. Sprinkle 1 TBSP Oat Flour over mushrooms & shallots and mix well
  12. Add Marsala wine and turn up heat to medium
  13. Add chicken stock and bring to boil, stirring as gravy thickens
  14. Return chicken to pan and heat through in sauce
  15. Simmer as gravy continues to thicken to desired consistency
  16. Plate for serving and sprinkle with chopped parsley
  17. Enjoy
Recipe by Gluten-Free Prairie at https://glutenfreeprairie.com/gluten-free-prairie-chicken-marsala/