Chicken Marsala

Chicken Marsala

The Philip's Hotel recipe for Chicken Marsala
Total Time: 15 minutes
Gluten Free
Serves: 2


2 chicken breasts, pounded and cut in half
Rice flour
3 Shallots
1 c. sliced mushrooms
1/2 c. heavy cream
1/8 c. Demi Glace (pre made or purchased)
1/8 c. Marsala wine
1/3 c. clarified unsalted butter
Chopped Parsley for Garnish
Cooked gluten free pasta

Variation: Make the dish with veal or beef, just remember to tenderize the meat with a mallet.


Step 1: Place the chicken breasts 1 at a time in a large zip lock bag and pound until only about 1/4 inch thick.

Step 2. Dredge the chicken in rice flour and set aside.

Step 3. Heat clarified butter in a large saut pan over medium heat. Do not brown the butter.

Step 4. Place the chicken in the pan , add the shallots and mushrooms. Once the chicken browns in about a minute and a half,, turn it over and stir the shallots and mushrooms.

Step 4. Allow the second side of the chicken to cook and brown for about a minute. Add about an ounce of Marsala wine to the pan. Be careful, it may flamb. Allow the alcohol to cook off, about 10-15 seconds.

Step 5: Add 1/2 c. Heavy Cream and 1/8 c. Demi Glace, mix and allow to reduce, about 2 minutes.

Step 6: Place the chicken atop of freshly cooked pasta, cover with the sauce and sprinkle with chopped parsley. Bon Apetite!

Enjoy with your favorite Merlot!
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