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*Gluten Free Chicken Marsala*

7/30/2016

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  • 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*
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    Nikkie Bendross

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  • Home
  • About Us
  • LIFE COACH
  • PLUS SIZE MODEL
  • Nikkie B Merch
  • Services
  • Contact Us
  • Nikkie B's Natural Essentials
  • Videos
  • Photos
  • Blog Archive