Gluten free chicken marsala made crispy and then topped with an amazing mushroom wine sauce.
2 skinless, boneless, chicken breasts sliced in half horizontally (lengthwise)
1/2 cup white or brown rice flour (or potato or cornstarch)
Salt and ground black pepper. to taste
Up to 1/2 cup olive oil
8 ounces button mushrooms, cleaned and sliced
2 Tablespoons butter
3/4 cup dry Marsala wine
1/4 cup gluten free chicken broth* (Herb Ox, O Organics, Better Than Bouillon)
2 Tablespoons heavy whipping cream (optional)
1 Tablespoon brown sugar** (dark or light) (or pinch of stevia for sugar-free)
White or brown rice flour, for thickening (optional)
Chopped flat leaf parsley or basil, for garnish (optional)
Using a tenderizing mallet or the bottom of a heavy glass, pound each chicken half breast so that each one is level in thickness.
To a shallow bowl, season the flour with salt and pepper. Dredge all sides of the breasts in the flour mixture; and set aside.
Preheat a heavy skillet with oil over medium-high heat or an electric skillet to 350ºF.
Working in batches, if necessary, fry each side of the chicken slices for about 4 minutes on each side or until golden brown and no longer pink inside. Remove the chicken from the skillet and transfer to a plate. Cover with foil and keep in a warm oven.
Reduce the skillet's heat to medium, add the butter, and stir until it melts.
Add the wine, broth and sugar; and stir until sugar melts, about 4 minutes.
Add the mushrooms and simmer until tender, about 5 minutes. Taste again and season with additional salt and pepper, to taste.
If you desire a thicker sauce and you don't have time to reduce the sauce, sprinkle in a little rice flour and stir until thick.
Add chicken to each plate, top with sauce and mushrooms, and serve immediately.
*Prepared chicken broth may contain allergens. Read labels carefully.
**If you prefer not to use brown sugar, consider substituting 1/4 cup of sweet Marsala wine for savory and omit the sugar.