Chicken Marsala
An Italian dish made from chicken cutlets, mushrooms, and Marsala wine. Chicken Marsala is perfect served with potatoes or gluten-free pasta.
1 cup of gluten-free all-purpose baking flour
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon pepper
¾ to 1 cup olive oil
2 pounds chicken cuts, 1/8” thick (Use kitchen mallet to pound to desired thickness, if necessary)
16 ounces sliced mushrooms
2 cup sweet Marsala wine
In a small bowl, combine the gluten-free flour, oregano, salt and pepper. Blend well. One at time place the chicken cutlets in the bowl, and lightly coat with the flour mixture.
Heat ¼ cup of the olive oil in a large skillet over medium-high heat. Working in batches, cook the cutlets for 5-6 minutes, turning once, until the cutlets are cooked through. Keep the cooked cutlets warm by placing in a large baking dish and covering with tin foil (place in a 250 degree heated oven if desired). Repeat process until all the cutlets are cooked.
Decrease the heat to medium under the skillet and stir in the mushrooms. Cook until the mushrooms start to soften. Scrap off the tasty browned bits that are on the bottom of the skillet from cooking the chicken, increase the heat, add in the Marsala wine and cook at a constant simmer for about 8-12 minutes or until the sauce has thickened.
Pour the sauce over the cutlets, and turn to coat. Serve immediately.
Serves 4-6.