I would only need to make a few gluten-free substitutions and then I’d be eating the amazing chicken marsala everyone raves about in the famed Carmine’s eateries.
4cupscrimini mushrooms, stemmed and thinly sliced (I used portobella mushrooms)16 ounces
1cupMarsala wine (check label to ensure it's gluten free)
Instructions
First, prepare the brown sauce. Start by cooking carrots, celery and onions in melted butter in a medium saucepan over medium-high heat, stirring occasionally, for 6-8 minutes or until golden.
Stir in thyme, salt and pepper, cook for 1 minute
Add flour, stir until smooth
Reduce heat to medium; cook for 2-3 minutes, stirring constantly.
Whisk in beef stock; bring mixture to a boil
Reduce heat to medium-low and simmer for 15-20 minutes or until sauce is reduced by 1/3
Pour sauce through a wire mesh strainer into a medium bowl; discard vegetables.
Cool sauce to room temperature; set aside for later (or cover and refrigerate for up to 2 weeks)
Next, prepare the Chicken Marsala by flattening the chicken to 1/8 inch thickness using a meat mallet or rolling pin
Whisk together flour, salt and pepper in a large bowl
Dredge each cutlet in flour mixture; set aside
Cook cutlets, in batches, in hot oil over medium-high heat for 2 minutes on each side until lightly browned. Remove cutlets to paper towels.
Discard oil, wipe skillet clean with paper towels.
Cook shallots in 2 tbsp of melted butter over medium high heat, stirring constantly for 2-3 minutes or until lightly browned and softened.
Add mushrooms to skillet; increase heat to medium-high and cook, and cook, stirring occasionally, for 2-3 minutes, until golden.
Remove skillet from heat; stir in wine.
Return skillet to heat, cook sauce for 1-2 minutes or until bubbling.
Stir in Brown Sauce, and reduce heat to medium; simmer 2-3 minutes.
Stir in remaining butter.
Season to taste with salt and pepper.
Return cutlets to skillet, spoon sauce over cutlets and cook 2-3 minutes or until heated through.
Transfer cutlets to serving platter; ladle sauce over cutlets and serve.