GLUTEN FREE MARSALA WINE RECIPES

Steps:

• ) Cut each Chicken Breasts crosswise to make them thinner, creating 4 large but less thick chicken breast pieces.  Sprinkle breast pieces liberally on all sides with each salt, garlic powder, onion powder, and a little pepper.  <
• p id=”instruction-step-2″>2.) Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with Ghee in it.  Once the Ghee is melted and the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes  on EACH side, without moving them other than to flip or check that they’re not burning ;).   Remove chicken from the pan, and set aside. 
• “instruction-step-3″>3.) Using the same pan, turn down the heat slightly.    Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!).  Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid). Add Heavy Cream and let simmer and bubble for another 3-5 minutes, or until thickened slightly (it thickens more as it cools though).     Remove from heat, and add  additional salt and pepper to taste if desired (I usually add just two pinches of salt).   
• ion-step-4″>4.)  Place your cooked chicken breast pieces back in the sauce and flip each once to lightly coat in the sauce. Let cool for 2 minutes or so as the sauce thickens up a bit more, and then serve!   You can drizzle extra sauce and mushrooms onto each chicken breast when plating, and garnish with chopped parsley.  AND ENJOY!!! If you have leftovers, just store the chicken with the sauce and mushrooms drizzled on top in an airtight container.   Place in the microwave at 50% power for 1-2 minutes to reheat (lowered power keeps the chicken from getting dry), and your chicken marsala should be good as new! ?

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• Cover; cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened. Return chicken to cooker.
• To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.