Recipe: Chicken Marsala (gluten free)

I'm so excited to share this recipe with all of you. Once again, this recipe comes from the McCormick Spice Packets that you can buy at the grocery store. They now sell these at the Walmart Super Center too and in fact have the largest selection of these spice packets to choose from. I  must say of all that I have tried so far, the Chicken Marsala is by far the best. In fact, according to Kevin this recipe is now neck in neck with my Chicken and Dumplings for the best recipe award. I have to agree...it is FABULOUS.

Here is what you will need to get started:

One McCormick Chicken Marsala Spice Packet (not pictured)

or

1 tsp. minced garlic

1 tsp. marjoram leaves

1 tsp minced dried onions

1/2 t. black pepper

1 tsp. basil leaves

3/4 parsley flakes (optional)

1/2 c. flour (or gluten free flour of choice such as rice, coconut or gfree all purpose flour mix)

1 t. salt

1 1/4 lbs boneless skinless chicken breasts

3 T. butter, divided

2 T. olive oil

1 pkg. (8 oz) mushrooms (I like baby portobellas)

1/2 cup chicken broth

3/4 cup Marsala wine (not Sweet Marsala)*I bought a $5 bottle of this at Walmart and it worked well.

Directions:

Mix flour, garlic, marjoram, onions, salt and pepper in a shallow dish (I used a pie plate) Reserve 1 T. of this flour mixture for a later use.

Next, cut each breast in half if desired or you can leave them whole. Rinse in water to dampen them then,

                                                     coat each breast portion in the flour mixture.

                       Next, on medium/high heat melt 2 T of the butter and the oil in a large nonstick skillet.

 Next cook the coated breasts in the butter/oil mixture for 3-5 minutes on each side or until golden brown.

Remove from pan once browned on both sides (chicken will not be cooked all the way through at this point)and put the breasts on a plate and loosely cover with foil. Set aside.

Add sliced mushrooms to he skillet and cook and stir 5 minutes or until tender.

                                           Mix broth and reserved T. of flour/spice mixture.

        

                                                         Add to the skillet along with the marsala wine.
Bring to a boil, stirring to release browned bits in the bottom of the skillet. Next, put the breasts back into the pan.

Then, stir in remaining 1 T of butter and the basil; cover with lid and simmer (heat on the lowest setting) for 15 minutes or so or until chicken is done all the way through. I usually take a small paring knife and cut into one breast to check for doneness.                                                       

Once chicken is done, if the sauce is not thickening well, you can sprinkle in some WONDRA, a sauce thickening flour. Whisk it in until sauce is desired thickness.                                                                    

Serve on a platter, spooning sauce over the chicken. (optional: sprinkle parsley over the chicken as a garnish: I didn't)  I served this with home made mashed potatoes and green beans and it was wonderful.

This dish is a beautiful as it is DELICIOUS! Enjoy.