When my kids were little, this recipe represented their first knowing bite of a mushroom, that is, a mushroom on purpose. Somehow, smothered in this lovely sauce made it palatable for a little kid. Now they love it.
This is the classic dish, redone gluten-free, of course, with double the sauce, because honestly, that’s the best part (and I like it slightly reduced with an intensified flavor).
You can make this perfectly Paleo by eliminating the rice flour – I’ve done it both ways and they’re equally delicious.
I hope this becomes a staple in your house like it is in ours.
Prep time: 15 minutes
Total time: 40 minutes
1 package skinless, boneless chicken tenders (about 8 tenders)
1 1/2 c. rice flour, for dredging
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup oil (olive, coconut or avocado)
8 ounces crimini or porcini mushrooms, stemmed and sliced
1 cup sweet Marsala wine
1 cup chicken stock
4 tablespoon room temperature butter
1 T arrowroot powder
3 T chopped flat-leaf parsley
- Put the rice flour into a shallow dish and add the salt and pepper, mixing thoroughly.
- Heat the oil in a heavy bottomed skillet on medium high heat until hot.
- Dredge the tenders in the flour mixture then drop gently into the skillet.
- Brown both sides 3-4 minutes per side until cooked through. Drain chicken on paper towels.
- Mix arrowroot into butter and set aside.
- Reduce heat to medium and add mushrooms to skillet and sauté for 5 minutes until slightly browned and moisture has evaporated. Season with salt and pepper.
- Add marsala to mushrooms and turn to high heat for a few seconds to cook the alcohol down. Add the chicken stock, bring to a boil then reduc to a simmer for 2-3 minutes to thicken.
- Add arrowroot/butter mixture to skillet and stir with a whisk to eliminate lumps for another 2-3 minutes to thicken further.
- Add chicken back into skillet for a minute or so to rewarm. Season with salt and pepper and garnish with a sprinkle of parsley before serving.