Gluten Free Friday--Chicken Marsala

Happy Gluten Free Friday everyone!

This version of Chicken Marsala is one of my dad's most popular dishes! It uses soy flour which has a much richer flavor than wheat flour so no salt and pepper is needed! Serves 6

This particular Marsala was made with olives

3 boneless chicken breasts, halved

3/4 cup soy flour

6 basil leaves, chopped

3 tbsp extra virgin olive oil

1.5 tbsp butter

1/2 cup  Marsala wine

3/4 cup portobello or crimini mushroom, chopped (OR pitted kalamata olives, chopped)

1/3 cup onion, finely chopped

1 handful of parsley as garnish

Heat olive oil and 1 tablespoons of butter in large pan over medium heat

On a plate, combine flour and basil.

Wash chicken in water and dip into flour mixture

Add chicken to the pan

Cover with foil

Cook for 4 minutes over medium high heat until well browned 

Lower heat to medium, flip chicken over and add wine, mushrooms and onions.

Simmer for 5 minutes covered in foil until wine has reduced by a third, but remains liquid

Remove from heat, and let cool for 5 minutes

Top with a little butter to fully enhance the flavor.

Serve alone or over a small amount of basmati or regular long grain white rice