Chicken Marsala

Classic, Elegant and so good!

This simple chicken and mushroom dish is a timeless recipe that your family and guests will love. This recipe is a gluten free modification of the recipe found in Better Homes and Gardens Cookbook - the one with the red plaid cover.  I received my copy as a wedding gift and I have been using it faithfully for the last 26 years.  These recipes really do stand the test of time! So many of the recipes can be easily adjusted to be gluten free. It is a cookbook that belongs in every kitchen!

1  lb. Chicken Breast Tenders

1/4 cup Gluten Free Flour Blend or plain Brown Rice Flour

1/4 tsp dried Marjoram

1/8 tsp Salt

1/8 tsp Pepper

1 Onion, chopped

1 cup sliced Mushrooms

3 Tbsp Butter

1/4 cup Chicken Broth

1/4 cup Marsala or Sherry

2 Tbsp sliced Green Onions

1 Tbsp snipped fresh Parsley

Stir together flour, marjoram, salt, and pepper.

Lightly press chicken pieces into the flour mixture on both sides; shake off the excess.

Melt 2 Tbsp of the butter in a large skillet over medium/high heat.

Cook chicken for about 4 minutes, turning to brown evenly.

Remove chicken from the pan.

In the same skillet, add the remaining butter.

Sauté the onions and mushrooms until tender.

Pour in the broth and Marsala.

Return the chicken to the pan and cook, uncovered for 2-3 minutes.

The sauce will thicken slightly.

Sprinkle with the green onions and parsley.

Serve with rice or quinoa.

Serves 4.