Months ago I attempted to make zabaglione, an egg yolk custard flavored with sweet Marsala wine. Sadly, it did not go well. If anyone has a great recipe or tips on making that fabulous dessert, please send them to me and I will give it a try! So there I had a basically full bottle of Marsala wine, hence the inspiration for Chicken Marsala. I found a recipe from Martha Stewart and swapped out the gluten and dairy and it still turned out lovely.

3/4 cup rice flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breasts halves, butterflied
5 tablespoons extra-virgin olive oil
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped parsley

Combine flour, salt and pepper on a plate; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet, when oil shimmers, add chicken and cook until lightly browned, about 3 minutes each side. Remove chicken to a warmed plate; set aside and keep warm.

Heat remaining 2 tablespoons olive oil in skillet. Add mushrooms and cook, stirring occasionally until mushrooms are golden brown and all the released liquid has been evaporated, about 5-7 minutes.

Remove skillet from heat and add wine. Return skillet to heat, scraping up any brown bits. Add garlic, lemon juice and parsley. Cook for 2 minutes until reduced and slightly thickened. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

*Modified recipe from Martha Stewart at