*Gluten Free Chicken Marsala*

• 8 chicken thighs , boneless and skinless
• 1 tsp of fresh black pepper
• 4 tbsp of butter unsalted
• 2 cups of fresh mushrooms , sliced
• 2 tbsp. of  canola oil
• 3 teaspoons of minced garlic
• 2 lbs of Gluten and wheat free pasta
• 1/2 cup of Marsala wine
• 1/3 cup of green scallions, basil and rosemary finely chopped
• Gluten free  and  wheat free flour - to thicken sauce.

Bake chicken in a shallow pan  at 375 degrees for 30 minutes. Sautee sliced mushroom in a medium sauce pan . Slowly add canola oil and the finely chopped herbs( careful to reserve some for later as a garnish* After mixture has rendered incorporate the gluten free flour and Marsala wine until the sauce has reached desired consistency.  In a separate pot bring the gluten and wheat free pasta  to a boil for about 10-12 minutes until al dente. Drain , rinse and serve immediately . Once pasta has been plated , place a ladel full of the Marsala sauce over pasta then with chicken. Grab a knife, fork and some parmesan cheese , Then sit back ,relax and enjoy*