Chicken Marsala (Gluten-Free)

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup gluten-free all-purpose flour
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup Marsala wine (ensure it's gluten-free)
1/2 cup gluten-free chicken broth
2 tablespoons unsalted butter
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions:

Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick.

Season the chicken breasts with salt and black pepper.

Place the gluten-free all-purpose flour in a shallow dish, and coat each chicken breast with the flour, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the sliced mushrooms and sauté them until they are tender and browned.

Pour in the Marsala wine and gluten-free chicken broth, stirring to scrape up any browned bits from the bottom of the skillet.

Simmer the sauce for about 10 minutes, or until it has reduced by half.

Return the cooked chicken to the skillet and simmer for an additional 5 minutes, allowing the chicken to heat through and soak up the flavors of the sauce.

Stir in the unsalted butter until the sauce is creamy and smooth.

Garnish your Chicken Marsala with chopped fresh parsley if desired.

Serve this gluten-free Chicken Marsala with your choice of side dishes for a restaurant-quality Italian meal at home!