Gluten-Free Chicken Marsala Recipe

In a shallow dish, mix together gluten-free flour, garlic powder, onion powder, salt, and black pepper.

Coat each chicken breast in the flour mixture, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add sliced mushrooms and cook for 2-3 minutes or until tender.

Pour in Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes or until the sauce has thickened slightly.

Add butter and stir until melted. Return chicken to the skillet and spoon sauce over the top. Simmer for an additional 2-3 minutes or until chicken is heated through.

Garnish with fresh parsley, if desired, and serve.