Chicken Marsala - Gluten Free Recipe

      Chicken Marsala is one of my favorites. It's simple to prepare and only requires just a few ingredients.  When our household became gluten, dairy and egg free, I thought I will have a tough time remaking this dish.

        Last month, while wine shopping at Wegman's, I accidentally passed by the Marsala wines. With just 2 bottles remaining, I had this urge to grab one.  The next day, I worked on my new version of Chicken Marsala.  With a little tinkering on the breading, I was able to come up with a dish that I'll say even better that my regular recipe. 

Ingredients:

5 pcs. Skinless, boneless Chicken breast portions

Breading Mix:
2/3 c Waterchestnut powder (you can also use corn starch)
1 tsp sea salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp chili powder

Sauce:
1 cup Marsala wine
16 oz chicken broth
2 Tbs. sea salt
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp chili flakes
2 Tbs vegan buttery spread (or regular butter)
4 Tbs olive oil
3 medium sized bell peppers (cut into strips)
1 medium sized onion (sliced in half moon shapes)
1/4 cup chopped fresh parsley

1. Prepare the chicken breast by slicing it in half and pounding it to about 1/4 inch thick.  Set aside.
2. In a big shallow bowl, combine the ingredients for the breading mix.
3. Heat a big skillet and add the olive oil.
4. Coat the chicken pieces with the breading mix and pan fry in batches.  About 3 minutes on each side.  Do not overcook.
5. Using the same pan, add the butter and saute the bell peppers and onion.
6. Once the onions turned translucent, add the marsala wine to deglaze the pan. Make sure to scrape the browned bits.  Those are full of flavor.
7. Pour in the chicken stock and bring the mixture to a boil.
8. When the stock starts to boil, season with the oregano, black pepper, chili flakes and 1 Tbs. of sea salt. 
9. Taste the sauce.  If you think it needs more salt, slowly add the remaining 1 Tbs. tasting after each addition. The amount of salt you will use depends on the type of stock you used. 
10. Put the chicken pieces on the the pan with the sauce and simmer covered for 20 to 40 minutes.  Stir occasionally to prevent the meat from sticking on the bottom of the pan.
11. Turn off heat and add the chopped parsley.  Mix before serving.

Enjoy!

-Roz