Chicken Marsala

Name: Chicken Marsala
Ingredients: 2 skinless, boneless chicken breasts; salt and freshly ground pepper; 1/4 cup cups rice flour, cornmeal or other gluten free flour; 1/2 cup olive oil; 8 ounces white button mushrooms; 2 tablespoons butter; 1/2 cup sweet Marsala wine; 1/4 cup chicken or vegetable stock; 1/4 cup sherry, dry red or white wine; 2 tablespoons heavy cream or creme fraiche; 1/4 cup chopped parsley

11 ingredients

3 steps

Ingredients

2 skinless, boneless chicken breasts
salt and freshly ground pepper
1/4 cup cups rice flour, cornmeal or other gluten free flour
1/2 cup olive oil
8 ounces white button mushrooms
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken or vegetable stock
1/4 cup sherry, dry red or white wine
2 tablespoons heavy cream or creme fraiche
1/4 cup chopped parsley

Directions

1

Split each chicken breast through the middle to make 2 pieces. Place in a plastic bag or wrap with plastic wrap and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. I do not own a mallet or meat tenderizer, so I used my fists, a great way to get out your aggression. Place flour in a shallow bowl or plate. Sprinkle salt and pepper on both sides of each piece and then dredge the chicken in the flour.
2

Heat the oil over medium-high heat and then place the chicken when the oil is hot. Without overcrowding, fry the chicken for 4 minutes on each side or until it turns a nice golden brown. When browned, remove the chicken and place on serving platter and keep in oven to stay warm.
3

Reducing the heat to medium, add the butter and mushrooms. Season with salt and pepper, saute mushrooms for 5 minutes until liquid begins to release from the mushrooms. Add the marsala wine, sherry (or wine), cream or creme fraiche and stock. Reduce the liquid so about 3/4 to 1/2 of the liquid remains. Pour mushrooms and sauce over chicken and serve. Sprinkle with parsley and serve with rice, pasta or roasted potatoes.