Chicken Marsala  (GF Option) 

Ingredients:

3 cups crimini mushrooms or button (crimini are baby portabellas  and they have more flavor)

2 tablespoons olive oil 

1/4 teaspoon salt

dash of pepper 

2 chicken breast filleted and then pounded thin (about 1/4 inch) ask your butcher to do this

1/4 cup flour (gluten free all purpose flour, I like Bob’s Red Mill)

1/4 teaspoon salt

1/4 teaspoon pepper 

1/4 teaspoon paprika

2 tablespoon olive oil 

1 tablespoon ghee (clarified butter, if you don’t have it substitute with regular butter)

1 medium shallot chopped 

1 garlic glove chopped 

dash of olive oil if needed

1 cup marsala wine

3/4 cup chicken stock 

2 tablespoons butter

3 tablespoons parsley to finish

Directions:

1.  Wipe and slice mushrooms thin, if you have an egg slicer it works really good to slice the mushrooms as long as it’s not super old and still sharp
2.  Heat sauté pan on medium heat and add 1 tablespoon oil then 1/2 the mushrooms.  You need to do this in two stages so the mushrooms do not steam since they release water as they cook.  Also do not salt at this stage
3.  Do the same with the remaining mushrooms and put all on a plate to hold
4.  Add the salt to the cooked mushrooms and hold for later 
5.  Add the flour to a dish with half the salt and pepper and all the paprika
6.  Use the remaining salt and pepper adding it directly to all the chicken 
7.  Heat the same sauté pan to medium heat with half the oil and ghee, you will cook the chicken in two batches
8. Dredge the chicken on both sides with flour mixture and sauté for 2 minutes per side.  Reserve onto same plate as mushrooms
9. In the same pan add shallots and cook for 5 minutes on medium heat then add the garlic
10. Add the marsala wine to the sauté pan and cook down for 5 minutes, now add the chicken stock and continue to reduce for another 5 minutes
11. Add back the chicken and mushrooms and the 2 tablespoons of butter and simmer for 5 minutes
12. Garnish with parsley