This tasty dish is one we enjoy often. Make sure you are using a good quality broth; this makes a BIG difference in the taste of the chicken.
4 boneless skinless chicken breasts (6 ounces each)
150 grams your favourite gluten free all purpose flour blend
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
8 ounces button mushrooms, sliced
1 medium onion, peeled and chopped
4 tablespoons bacon drippings, divided
1/2 cup good quality chicken broth
1/3 cup Marsala wine
1/4 cup cooked crumbled bacon (optional)
Place the flour, salt, pepper and garlic powder in a large plastic bag and shake to mix.
Melt 2 tablespoons bacon drippings in a large skillet over medium heat.
Meanwhile place the chicken breasts in the flour mixture and shake to coat; remove the breasts from flour mixture and shake off excess flour.
Place the breast in the skillet and brown both sides (About 4-5 minutes per side)
Place the browned chicken breasts in the bottom of the crock that has been sprayed with non-stick spray.
Melt the remainder of the bacon drippings in the skillet and cook the mushroom and onions until softened.
Add the broth and wine to mushrooms and onions and bring to a simmer, continue to cook for 2 minutes while scrapping the bits on bottom of skillet.
Pour over the chicken pieces, cover and cook on low for 4 hours.
Add the crumbled bacon and serve with a side of mashed potatoes or cooked rice.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.