Chicken Marsala - Gluten Free

Post date: May 5, 2009 1:59:30 AM

1/8 tsp. pepper

1/4 tsp. salt

1/4 cup flour

4 boneless, skinless chicken breasts

1 Tbsp. olive oil

1/2 cup Marsala wine

1/2 cup low fat chicken stock

1/2 lemon, squeezed

1/2 cup mushrooms

1 Tbsp, fresh parsley, chopped

Mix together pepper, salt, and flour. Pound chicken breasts with meat tenderizer. Coat chicken with seasoned flour. In a heavy bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside. To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. stir to toss, reduce heat and cook for about 10 minutes until the sauce is partially reduced.

Return chicken breasts to the skillet. Spoon sauce over the chicken. Cover and cook for about 5-10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley. (I often times double the sauce mixture just to have extra).