Chicken Marsala

Ingredients:

4 chicken cutlets (boneless and skinless)

4 eggs

¾ cup all purpose gluten free flour

Butter or coconut oil for frying

¾ cup Marsala cooking wine

¼ teaspoons rosemary

¼ teaspoons Herbs de Province

8 oz baby bella mushrooms

1 tablespoon flat leaf parsley (optional)

Salt to taste

 Directions:

1.    Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.

2.    In a bowl whisk eggs and set them aside.

3.    Place flour, salt, rosemary and Herbs de Province in a shallow platter; mix with a fork to distribute evenly.

4.    Heat the butter over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in eggs and then in the seasoned flour and then in eggs again.

5.    Pan fry cutlets for about 2 minutes on each side; transfer cutlets to a baking sheet.

6.    Wash and dry mushrooms.  You can slice them as well and pan fry them over medium heat for about 3-4 minutes, add butter as needed.

7.       Place mushrooms on a baking sheet on top of the chicken; pour Marsala wine over the cutlets and bake them at 375F for 15 minutes.

8.   Garnish with chopped parsley leaf.