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
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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

1. Put the rice flour into a shallow dish and add the salt and pepper, mixing thoroughly.
2. Heat the oil in a heavy bottomed skillet on medium high heat until hot.
3. Dredge the tenders in the flour mixture then drop gently into the skillet.
4. Brown both sides 3-4 minutes per side until cooked through. Drain chicken on paper towels.
5. Mix arrowroot into butter and set aside.
6. 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.
7. 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.
8. Add arrowroot/butter mixture to skillet and stir with a whisk to eliminate lumps for another 2-3 minutes to thicken further.
9. 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.