Instructions

1. In a shallow bowl or plate combine the gluten free flour and seasoning (garlic powder, salt, onion powder, black pepper, oregano) and stir to combine thoroughly.

   Quickly dredge the chicken breast cutlets in the seasoned flour mixture, shaking to remove any excess flour.

   Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 4 minutes per side. Remove the chicken to a large platter in a single layer to keep warm.

   Lower the heat to medium and add 1 tablespoon of the remaining butter to the pan along with the mushrooms to the drippings in the pan. Saute mushrooms until golden brown and the moisture has evaporated. About 6 minutes.

   Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom or sides of the pan. Let it boil for about 1 minute, then add the chicken stock, and salt and pepper, to taste. Lower heat and simmer for about 2 minutes to reduce the sauce slightly. Raise the temperature to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.

   Serve chicken topped with mushrooms and some sauce over gluten free pasta. Enjoy

   NOTE: I make this dish dairy free by omitting the butter and adding either more olive oil or my goto Fleischmanns spread.