July 19, 2009
CHICKEN MARSALA!! I got this recipe from Emeril (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html) and made some minor tweaks to make it gluten free! I think it was one of the best chicken dishes I’ve ever made!! Also, if you’re a vegetarian as well as gf, I’m sure you can substitute chicken for eggplant! nommz happy cooking! :) Ingredients 1/2 cup all-purpose flour (I used Bob’s Red Mill gf mix) 1 tablespoon Essence, recipe follows (if you don’t have time to make his essence, you can just sprinkle a dash of whichever of the spices below you desire/like into your flour mixture) 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin 1 tablespoon olive oil 4 tablespoons butter 3 cups sliced mushrooms (i used white mushrooms, but any will do) 3/4 cup Marsala(I used Holland House- it says “gluten free” on the label) 1 cup chicken stock (I used Trader Joe’s gf chicken stock) Salt and freshly ground black pepper, to taste Directions In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately. Essence (Emeril’s Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container.

CHICKEN MARSALA!!

I got this recipe from Emeril (http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-marsala-recipe/index.html) and made some minor tweaks to make it gluten free! I think it was one of the best chicken dishes I’ve ever made!! Also, if you’re a vegetarian as well as gf, I’m sure you can substitute chicken for eggplant! nommz

happy cooking! :)

Ingredients

  • 1/2 cup all-purpose flour (I used Bob’s Red Mill gf mix)
  • 1 tablespoon Essence, recipe follows (if you don’t have time to make his essence, you can just sprinkle a dash of whichever of the spices below you desire/like into your flour mixture)
  • 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 3 cups sliced mushrooms (i used white mushrooms, but any will do)
  • 3/4 cup Marsala(I used Holland House- it says “gluten free” on the label)
  • 1 cup chicken stock (I used Trader Joe’s gf chicken stock)
  • Salt and freshly ground black pepper, to taste

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

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