Eosinophilic Esophagitis Friendly Leek Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

4.5

(17)

Eosinophilic Esophagitis Friendly Leek Chicken Marsala with Mushrooms

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
3 tbsp olive oil, divided

For the sauce

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups cremini mushrooms, thinly sliced (about 8 oz)
2 leeks, white and light-green parts only, thinly sliced and rinsed
½ cup white grape juice
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Combine the flour and 1/2 tsp salt in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess, and set aside on a plate.

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