Gluten Free Chicken Marsala

Ingredients:

• For the Chicken:
• 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
• For the Sauce:
• 2 Tablespoons butter
• 3/4 cup dry Marsala wine
• 1/4 cup gluten free chicken broth* (Herb Ox, O Organics)
• 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)
• Homemade Burnt Sugar - Caramel Coloring, to taste
• Chopped flat leaf parsley or basil, for garnish (optional)

Instructions:

1. To Make the Chicken:
2. Using a tenderizing mallet or the bottom of a heavy glass, pound each chicken half breast so that each one is level in thickness.
3. To a shallow bowl, season the flour with salt and pepper. Dredge all sides of the breasts in the flour mixture; and set aside.
4. Preheat a heavy skillet with oil over medium-high heat or an electric skillet to 350ºF.
5. 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.
6. To Make the Sauce:
7. Reduce the skillet's heat to medium, add the butter, and stir until it melts.
8. Add the wine, broth and sugar; and stir until sugar melts, about 4 minutes.
9. Add the mushrooms and simmer until tender, about 5 minutes. Taste again and season with additional salt and pepper, to taste.
10. Add caramel coloring or Gravy Master or Kitchen Bouquet, if desired. Burnt sugar is the best choice for this sauce since it is already sweet.
11. 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.
12. Add chicken to each plate, top with sauce and mushrooms, and serve immediately.

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