1 Tablespoon olive oil 1/2 cup gf flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 chicken breast halves, skinless, boneless and pounded flat with a meat mallet 1 shallot, minced 4 large mushrooms, sliced 1/2 cup marsala 1/4 cup cream
In a large skillet heat olive oil over medium-high heat.
Mix together gf flour, salt and freshly ground black pepper. Place flour mixture in a shallow dish or a plate.
Dredge chicken in flour mixture until all sides are coated.
Place chicken in hot skillet. Brown on both sides and cook through, about 2-3 minutes per side. Remove chicken from pan and set aside.
Add shallots and mushrooms to skillet, sautéing for 3 minutes. Add marsala and continue cooking until mixture is reduced by 1/3. Add cream and mix well.
Return chicken to skillet. Season to taste with salt and freshly ground black pepper.
We used The Gluten-Free Pantry’s Country French Bread Mix for the gf flour in this recipe (www.glutenfree.com).