Chicken Marsala [0000213]

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1/2 cup gluten-free all-purpose flour
2 tablespoons olive oil
8 oz cremini mushrooms, sliced
1 cup Marsala wine
1 cup gluten-free chicken broth
2 tablespoons unsalted butter
Chopped fresh parsley for garnish

Steps:

Season chicken breasts with salt and black pepper. Dredge in gluten-free all-purpose flour, shaking off excess.
In a skillet, heat olive oil over medium-high heat. Brown chicken on both sides until cooked through. Remove and set aside.
In the same skillet, sauté sliced mushrooms until browned.
Pour in Marsala wine, scraping the browned bits from the bottom of the skillet.
Add gluten-free chicken broth and bring the mixture to a simmer.
Stir in unsalted butter until melted and the sauce thickens slightly.
Return the cooked chicken to the skillet and coat with the Marsala sauce.
Cook for an additional 2-3 minutes until everything is heated through.