Wednesday, January 27, 2010

Chicken Marsala - Gluten & Casein Free

Chicken Marsala GF/CF

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!!


Farty Girl said...

Had no idea you could cook marsala! it's one of the best meals ever. after looking at yours, i'm really hungry! beautiful job. :)

Jen said...

I am a pretty good cook, if I do say so myself ;-) I just never cook meals like this because it's a lot of work for just little old me...

Heather @ Life, Gluten Free said...

That looks good. I like your description on your blog about yourself. It's cute! :)