Italian Mushroom Chicken Marsala
This gluten free italian mushroom chicken marsala is to die for. It is rich and creamy and great for special occasions.
Equipment
- 1 Large frying pan
- 1 cutting board
- 1 shallow bowl
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 chicken breast cutlets boneless, skinless
- 1 white onion diced
- 1 8 oz package of mushrooms sliced
- 2 garlic cloves minced
- 1 cup chicken broth
- ¾ cup light cream
- 1 cup dry marsala wine
- ¾ cup chickpea flour
- 1 tbsp fresh thyme
- ¼ tsp paprika
- ¼ tsp ground black pepper
- ¼ tsp salt
Instructions
- Salt and pepper the chicken breast. Put chickpea flour and paprika and combine in a shallow bowl. Lightly coat each side of the chicken breast in the flour mixture making sure all sides are evenly coated.
- Add the olive oil and butter to a large frying pan over medium heat. Once the pan is hot, add the chickpea flour covered chicken breast to the frying pan. Fry on each side for 6 minutes without disturbing the chicken (don't move around the pan). Make sure that the chicken has reached an internal temperature of 365° F (75°C) and remove from pan onto a separate plate.
- In the same pan add the sliced mushrooms and diced onion. The mushrooms release water making it easy to scrape off all the brown burned bits on the pan. Stir often until the onion has turned translucent (about 8 minutes).
- Add the marsala wine, chicken broth, and cream, thyme, salt, and pepper to the pan. Bring the sauce to a boil and then reduce to a simmer for 15 minutes until the sauce has thickened to the desired consistency.
- Add the lightly fried chicken breasts back into the pan with the sauce to reheat the chicken. This takes about 4-5 minutes.
- y ya esta! Serve and enjoy!