Gluten Free Chicken Marsala Medallions (With or Without Mushrooms)

Ingredients:

• For the Chicken:
• 1 cup Carla's Gluten Free All-Purpose Flour Blend recipe (or brown rice flour)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1-1/2 pounds chicken breasts (or as little as 1 lb. 6 oz.)
• 1 tablespoon neutral-flavored oil (avocado)
• For the Sauce:
• 1 tablespoon unsalted butter (or gluten-free dairy-free spread Smart Balance or Earth Balance)
• 3/4 cup marsala wine substitute recipe
• 1-1/2 cups gluten free beef broth (Better Than Bouillon Organic Low-Sodium Beef)
• 4 tablespoons (2 ounces) unsalted or salted butter
• 1 - 1/2 tablespoons light brown sugar, to taste
• 1/2 cup thinly sliced mushrooms (optional)

Instructions:

1. To Make the Chicken:
2. Place the flour, salt, and pepper in a paper gallon-size resealable bag. Close the bag and shake to combine.
3. Slice the chicken breasts at an angle to make small oval medallions. Add them to the bag of flour, seal, and shake to coat all pieces. Shake off any excess flour and place on a plate; set aside. (Chicken always browns more if set out no more than 30 minutes. Any longer and it may go bad depending upon its temperature.)
4. For the Sauce:
5. Preheat a large skillet with 1 tablespoon each oil and butter over medium-high heat. (I used a large electric skillet preheated to 350ºF.) Fry the medallions on each side until nice and brown, about 3 minutes on each side. Remove from skillet and transfer to a clean plate and cover to keep warm.
6. Add the marsala wine to the skillet to deglaze the pan (remove stuck on brown bits), stirring occasionally.
7. Add 4 tablespoons butter and stir until it melts. If using mushrooms, add them now and stir. Add the beef broth and stir. Cook for several minutes until the sauce thickens a little, 5 - 10 minutes. (It should reduce to about one-third the amount.) Add the browned chicken medallions and turn several times until coated.
8. Serve over Gluten Free Egg Noodles, fettuccine, linguine, or your pasta of choice as well as polenta or rice.

Tips

© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.