Chicken Marsala (Gluten Free) from Saveur.com
"Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce...."
INGREDIENTS
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1¼ lb. chicken cutlets, pounded until ¼" thick
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Kosher salt and freshly ground black pepper, to taste
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⅓ cup plus 1 tbsp. Better Batter GF flour
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5 tbsp. olive oil
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5 tbsp. unsalted butter
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8 oz. cremini mushrooms
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2 tbsp. minced shallots (or onion)
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1 clove garlic, minced
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⅓ cup dry Marsala wine
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⅓ cup chicken stock
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1 tbsp. finely chopped parsley, for garnish (optional)
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