Chicken Marsala

Chicken Marsala

From Food to Some Poison to Others by Terry Traub R.D.H., B.S., this recipe is dairy-free, corn-free and gluten-free. It’s also a delicious entrée - you can serve it over rice pasta as the recipe suggests or with baked potatoes and steamed vegetables for a comforting feast.

This recipe makes 4 servings.

Ingredients:
4 chicken breasts, skinned and brined
1 egg or egg substitute, beaten
¼ cup sorghum flour
3 tablespoons olive oil
2 cups Crimini mushrooms, sliced
1 cup Marsala
1 tablespoon parsley, chopped
¼ teaspoon salt
1/8 teaspoon pepper

Instructions:
Clean chicken pieces, pat dry on paper towels.
Dip chicken breasts in egg bowl and then in flour.
In a large skillet, heat over medium-high heat.
Brown the chicken on both sides.
Remove chicken to a plate and set aside.
Leave drippings in skillet.
Add 1 teaspoon oil to skillet.
Add the mushrooms to the skillet and sauté until tender – about 4 minutes.
Return chicken to skillet.
Add Marsala, parsley and salt and pepper.
Heat mixture until hot – about 10 to 15 minutes.
If sauce is too thin, add 1 tablespoon arrowroot mixed with 1/8 cup of water to the sauce.
Serve over rice pasta.