Gluten Free Chicken Marsala 

This is my absolute favorite chicken dish.  My mom makes this for me every time I come home for the weekend. She used to coat it in potato starch to make it gluten free until one day, she decided to try Sydney Blend instead.  She was amazed at how perfectly the chicken browned when sautéed...just like it does when using wheat flour!  Now we use Sydney Blend whenever a chicken recipe calls for flour.  Does the trick every time!  

Blends by Orly Sydney Blend
3-5 boneless skinless chicken breasts
1 Tbsp salt
1 tsp pepper
3 Tbsp oil, divided
1 onion, thinly sliced into rings
1 lb mushrooms thinly sliced or 1 can of mushrooms
1/2 cup marsala wine
1 cup chicken stock (store bought or homemade)
1 Tbsp tomato paste

Heat: Preheat the oven to 350 degrees F and grease an oven safe baking dish.

Sauté: Sprinkle raw chicken with salt and pepper and dip both sides in a bowl of Sydney Blend to coat.  Heat 2 Tbsp olive oil in a skillet over medium-high heat.  Add chicken and sauté both sides until browned.  Transfer chicken from the skillet to the baking dish.  Add the other 2 Tbsp of oil to the pan.  On medium-high heat, add onions and mushrooms to the skillet and sauté together for 10 minutes.  Add marsala wine and continue to sauté until half of the liquid evaporates, about 5 minutes.  Add stock and tomato paste and bring to a boil.  Reduce heat and simmer for 5 minutes. 

Bake: Pour the sauce over the chicken cutlets and bake in the oven for 30-40 minutes.