Eosinophilic Esophagitis Friendly Mushroom Chicken Marsala
Total time40 min
Prep time15 min
Cook time25 min
4.5(26)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ cup gluten free flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 2 tbsp unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 8 oz oyster mushrooms, torn into bite-sized pieces
- 2 tbsp garlic-infused oil
- ¾ cup dry marsala wine
- ¾ cup chicken broth
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Pat dry with paper towels.
- 2
Combine the gluten free flour, salt, and black pepper in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess.
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