Sunday, March 15, 2009

Gluten Free Chicken with Mushrooms in Sherry-Garlic Butter Sauce

This recipe is very loosely based on Chicken Marsala but goes off on a tangent to incorporate flavors from a fabulous sherry-garlic butter sauce that comes with a seafood combo dinner in one of my favorite Mexican restaurants:


1 1/2 lbs. boneless, skinless chicken tenders or fillets
2 eggs, beaten
1 cup white rice flour
2 cups gluten free breadcrumbs
salt & pepper to taste
1/2 lb mushrooms, sliced and sautéed


Rinse and dry chicken tenders. Coat chicken with rice flour by putting flour and chicken into a plastic bag and shaking until chicken is coated on all sides. Next dip chicken in beaten egg, then in gluten free breadcrumbs seasoned with salt and pepper. Fry in olive oil/butter mixture until golden brown. Place in a large baking dish, top chicken pieces with sautéed mushrooms. Pour sherry-garlic butter sauce (recipe below) over the chicken and bake 15 - 20 minutes at 350 degrees. Serve over your favorite gluten free pasta or rice.

Sherry-garlic butter sauce


1/2 C sherry or white wine
1 C chicken broth
1 T lemon juice
1/4 C butter
1 T olive oil
3 - 4 cloves garlic, minced
1/4 C fresh parsley, chopped


Saute garlic in 1 T of butter plus 1 T olive oil very briefly over medium high heat, then add remaining butter, chicken broth, lemon juice and sherry. Simmer on low heat for five minutes. Add parsley at the very end, just before pouring the sauce over the chicken.

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