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.


- 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


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.


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.


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.


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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