Golden, deep-seared chicken cutlets meet tender oyster mushrooms and a glossy Marsala pan sauce in this restaurant-worthy dinner you can pull off on a weeknight. The chicken gets pounded thin for even cooking, then dredged and seared until it's crackly-crisp on the outside and juicy within. That same skillet builds a rich sauce, with the mushrooms browned in garlicky oil before the Marsala wine reduces down and chicken broth and fresh thyme round it into something silky and deeply savory. A swirl of butter at the end gives the sauce its glossy finish, and a scatter of parsley brightens the whole dish before serving. It's an easy way to bring classic Marsala flavor to the table while keeping things fully workable for a gluten free kitchen.
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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.
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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