I have not made Chicken Marsala in years. I'm sure the last time I made it, it was not gluten or dairy free. But really, this recipe is very easy to adapt. I used the recipe on the back of the Marsala Wine bottle (which says gluten free right on it!). The pic is a little fuzzy because it was steaming hot and fogged up my camera lens! But it was so tasty. On the side I just steamed some spinach and drizzled it with olive oil. Delicious!!
Chicken Marsala - Gluten Free & Casein Free
Adapted from the recipe on the Holland House bottle.
4 Chicken Cutlets, boneless and skinless
2 Tbsp. Flour - I used GF Pantry All Purpose
2 Tbsp. Butter - Earth Balance
2 Cups Mushrooms
3/4 Cup Holland House Marsala Cooking Wine
1/4 Cup Water
2 Tbsp. Fresh Parsley, Chopped
1/4 Tsp. Rosemary (optional)
Pound chicken cutlets until thin, dredge in flour
In large skillet, melt butter and saute mushrooms over medium heat until brown - approx ten minutes.
Remove and set aside.
Add chicken to skillet and cook through, 4 minutes each side.
Remove to serving platter.
Return mushrooms to the pan, stir in Marsala, water, parsley and rosemary.
Heat and pour over chicken. Serves four.
I like my Marsala sauce thick so I cooked it down quite a bit, but it's up to you how long you cook the sauce at the end. I also did not add parsley or rosemary. It was just fine without them. I prefer to serve my Chicken Marsala over pasta, so I cooked Tinkyada brown rice pasta shells and mixed them in at the end. Enjoy!!