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Makes 4 servings. Difficulty
Easy
Ingredients
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
Directions
In a large skillet heat olive oil over medium-high heat.
Mix together gf flour, salt and freshly ground black pepper. Place 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, continue cooking until mixture is reduced by 1/3. Stir in 1/4 cup cream.
Return chicken to pan Season to taste with salt and freshly ground black pepper.
Serve immediately.
Tips
We used The Gluten-Free Pantry’s Country French Bread Mix for the gf flour in this recipe (www.glutenfree.com).
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