This was an experiment - it's a dish I love but had never made before. I also wasn't sure the kids would love the mushroom and wine qualities of the sauce. I decided to give it a try, and it was a huge hit all around. The recipe below is a combination of several different recipes that I read and then tweaked to my liking. It can be served with pasta, but skip the pasta and serve on a bed of roasted veggies or spaghetti squash for a delicious veggie-rich, low-carb dinner. I used broccoli sauteed with garlic. The quantities below just served four.
I mention a flour blend in the recipe. To make this gluten free I do not, of course, use wheat flour. For all of the cooking and baking I do, I use the same ratio of flours: 1 part tapioca starch: 1 part potato starch: 2 parts brown rice flour I store the mixture of the two starches in one canister to simplify. Ingredients 1.5 lb chicken breast, pounded to 1/2 inch thickness (or purchase the thin cutlets or tenders) 1 cup flour blend 1 tsp salt 1/2 cup olive oil 2 Tbsp butter 2 cloves minced garlic 1 cup white mushrooms, sliced 3/4 cup Marsala wine 1/2 cup water 1. In a shallow dish, mix flour blend with salt. Pound chicken breasts if needed. Set aside. 2. Heat olive oil in a large skillet over medium heat. Using lots of oil is imperative to the chicken pieces browning up properly - don't skimp. 3. Once oil is heated, coat the chicken pieces in the flour blend and put in the skillet. Cook about 5 minutes on each side, until golden brown. If you are doing larger quantities, you will need to set the cooked chicken aside on a plate and cook it in batches. 4. Once all chicken is cooked, remove any breading that has accumulated from the skillet, or use a new skillet. Melt the butter, then add the garlic and mushrooms. Saute for 5 minutes. 5. Add Marsala wine and water. Bring to a simmer for 10 minutes. 6. Put the chicken pieces back into the pan with the sauce. After 5 minutes, flip the pieces over to get them thoroughly glazed. Simmer for another 5 minutes. If the sauce appears to be thickening too much, add water 1/4 cup at a time. Serve over pasta or vegetables.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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