Ingredients
- 2 Tbsp olive oil, divided
- 4 (4oz) chicken breast cutlets
- 3/4 Tsp salt, divided
- 1/2 Tsp black pepper, divided
- 4 Tbsp gluten-free all purpose flour
- 1/3 Cup chopped shallots
- 10 oz Sliced shitake mushrooms
- 2 Tsp chopped fresh sage
- 2/3 Cup gluten-free chicken broth
- 1/3 Cup marsala wine
- 1/3 Cup heavy cream
- 1 Tbsp butter
Preparation
Step 1
1. Preheat oven to 400F.
2. Heat 1 tbsp olive oil in large ovenproof skillet over medium high heat. Sprinkle the chicken breast cutlets with 1/4 tsp salt and 1/4 tsp pepper; dredge the cutlets in 3 tbsp flour. Cook the chicken in hot oil for 3 minutes on each side or until just browned. Remove from skillet and keep warm.
3. Add the remaining olive oil to the skillet to heat. Add the shallots, mushrooms, sage, remaining salt, and 1/4 tsp pepper to the pan. Cook for 1 minute or until the mushrooms begin to soften. Sprinkle the mixture evenly with the remaining flour, stir and cook for 1 minute. Stir in the chicken broth and wine, scraping eh browned bits from the bottom of the pan. Stir in the cream and butter.
4. Return the chicken to the pan. Place the skillet in the oven and bake for 5 minutes or until the chicken is done.