A savory chicken main dish. Add mashed potatoes or rice to complete your meal. Adapted from Gluten Free Goes Gourmet, by Vicky Pearl
Preparation time7 minutes
Cooking time30 minutes
1 1/2 pounds chicken cutlets (4 large slices, pounded thin)
1/2 cup potato starch4 Tablespoons oil, divided 8-10 ounces fresh mushrooms 1 large onion, diced 1/2 cup Marsala wine 1 1/2 teaspoon salt1/4 teaspoon freshly ground pepper 1/2 teaspoon dried oregano, optional 2 cups water
Kedem Marsala Cooking Wine, 12.7 Oz Bottle (Case of 12)
Authentic Foods Gluten Free Potato Starch - 3 lb
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Coat chicken in potato starch. Season with salt and pepper.
In a skillet set over medium heat, heat 2 Tablespoons oil. Fry chicken until golden, about 2 minutes per side. Remove chicken from pan.
Add remaining oil to pan. Set over medium heat. Add diced onion and saute until translucent. Add mushrooms and saute another 5 minutes. Stir in wine, salt, pepper, and oregano. Increase heat to medium high and cook for 5 minutes. Add 2 cups water and bring to rolling boil.
Return chicken to pan and cook, covered, for eight minutes.
Serve over wild rice for a satisfying dish!