Ingredients
2 large boneless skinless chicken breasts (8 ounces each)
1/4 cup plus 1 tsp GF all purpose flour
2 teaspoons olive oil
1/2 garlic clove, minced
6 oz mushrooms
1/3 cup Marsala wine
1/2 cup low sodium broth
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 200°F
Slice the chicken breasts in half horizontally to make 4 cutlets
Put the flour in a shallow bowl and dip the chicken pieces in the flour, reserving 1 teaspoon remaining flour to use later
Heat a large nonstick skillet over medium-high heat and add 1/2 teaspoon of the olive oil to the pan
Add the chicken and cook until slightly golden on both sides, about 3 minutes per side
Transfer to a baking dish and place in the oven to keep warm
Add the remaining 1 teaspoon olive oil to the skillet with the garlic and cook until golden, about 2 minutes
Add the mushrooms and cook, stirring occasionally, until golden, about 5 minutes
Sprinkle in the reserved 1 teaspoon of flour and cook, stirring for about 30 seconds
Add the Marsala wine, chicken broth, and parsley and cook until thickened, about 2 minutes
Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes
Enjoy!
Nutrition Facts
Servings: 4
Calories: 280
Fat: 8.8g
Carbohydrates: 11.6g
Protein: 36.2g