Chicken Marsala with Creamy Mushroom Sauce

Chicken Marsala with Creamy Mushroom Sauce (GF)

This delicious recipe is so easy to make that it can be served as a weeknight meal over pasta, wild rice or mashed potatoes.

Ingredients

- 1 egg - 1 tablespoon whole milk - ⅔ cup gluten free all purpose flour - Sea salt, garlic and black  pepper – to taste - 6 tablespoons butter - 5 thin-sliced boneless  skinless chicken breast   fillets – (chicken cutlets)

How to Make Chicken marsala with Creamy Mushroom Sauce

1

Season and Coat Chicken Breast Filets.

Dip each of the 5 chicken breast fillets in the beaten egg mixture, then dredge them in the flour mixture.

2

Brown Chicken Breasts.

Heat 4 tablespoons of butter over medium heat and cook each of the floured chicken breast fillets in batches in the hot pan until golden brown color.

3

Place Chicken in Casserole Dish.

Once your chicken breast fillets are browned and cooked through, transfer them to a casserole dish in a single layer and keep warm in the preheated oven.

4

Make Marsala Mushroom Sauce.

Add 1 pound of sliced mushrooms, 4 chopped shallots and 6 cloves of minced garlic to the skillet. Saute mushrooms over low heat until the juices start to release .

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