Chicken Marsala with Sundried Tomatoes, Mushrooms and Onions
Substitute veal chops for the chicken, and add extra vegetables into the sauce. This recipe is great served with wild rice or mashed potatoes.
15 sun-dried tomatoes, soaked in hot water for 15 minutes
1 ½ tablespoon olive oil
1 large onion, sliced thin
8-10 large mushrooms, sliced thin
2 tablespoons of Marsala wine
½ cup gluten-free chicken broth, plus an extra 2-3 tablespoons
3 garlic cloves, minced
Salt and pepper, to taste
2-4 teaspoons of cornstarch
6 boneless and skinless chicken breasts
After the tomatoes are done soaking, squeeze the moisture from them using paper towels and cut each into 3-4 slices. Set aside.
In a large skillet, heat the oil and sauté the onions over medium heat for 6-8 minutes; add the mushrooms and continue to sauté for another 6-8 minutes or until the mushrooms are lightly browned, while stirring occasionally.
Increase the heat slightly, add the wine and allow it to boil away. Once it is reduced add the tomatoes, ½ cup of the gluten-free chicken broth, garlic and the salt and pepper and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
While the sundried tomato mixture are cooking, cook the chicken breasts under a broiler or a gas-grill. Cook until the juices run clear when cut into the thickest portion. When done, place on a platter and cover with tinfoil to keep warm.
In a small bowl, mix the cornstarch, one a teaspoon at a time with the extra teaspoons of the chicken broth. Stir into the sundried tomato mixture to thicken slightly.
Serve the sundried tomato mixture over the cooked chicken breasts.
Serves 6.
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