Chicken Marsala

Chicken Marsala
4 Skinless Chicken breast halves (tenderize w/ meat cleaver)

1/2 tsp “Salt Substitute”
1/4 tsp freshly ground pepper
2 tsp extra virgin olive oil
4oz of baby bella mushrooms
1/3 cup dry Marsala wine th
1/3 cup low sodium chicken broth
2 tsp Gluten free organic flour
2 Garlic cloves, minced
2 tsp chopped fresh thyme
1. Sprinkle the chicken cutlets with “salt substitute” and pepper. Heat 1 tsp of olive oil
in  large skillet over med-high heat.  Add chicken and cook until lightly browned, about
3 minutes on each side. Transfer to plate.
2. Add the remaining 1 tsp of olive oil to skillet, then add mushrooms and cook over med-
high heat until mushrooms are browned, about 4 minutes.
3.Whisk the Marsala, broth, and flour in a small bowl until blended. Pour into skillet along with
the garlic. Cook about 1 minute. Return chicken to skillet, turn and coat with the sauce, and
sprinkle in the thyme. Reduce the heat and simmer, covered, turning the chicken occasionally,
until the chicken is cooked through, about 10-15 minutes.
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Chicken Marsala
Servings
Servings

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