Low Iodine Mushroom Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

4.5

(26)

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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 tip
Use 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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