Chicken Scaloppine Al Marsala

.25 C rice flour
3 chicken breasts ( cut into two thin breasts0
3 Tablesppons Olice Oil
1 package (about 2 cups) mushrooms
.25 C marsala wine
.25 c beef broth (low sodium)
1.25 c Quinoa (dry)
2 t unslated butter
1 T chopped parsley

Place rice flour on large plate; Cut chick breast into two thin breasts; coat chicken in flour. Heat non stick skillet over medium heat; add 1 T oil; saute half od chicken for 1-2 minutes per sid euntil lightly browned. Remove to plate and keep warm. Repeat with a second T of oil and remaining chicken.

Add remaining oil to skillet and stir in mushrooms. Coor 2-3 minutes until tender. Take off hear and add inteh marsala and cook for 1 minutes, scraping sides for any brown bits. Add the broth and salt and pepper to taste. ( I did not add any as I am trying to be very low sodium). Bring to simmer and return chicken and any juices from plate. Gently simmer for 15 minutes.

Meanwhile, prepare quinoa (or other gluten free subsitute).

before serving, stir in butter (1 T) and parsley into sauce. i added another 1 T butter to quinoa. And serve.....

I made a lot of quinoa, because we will eat left overs. you could scale that back if you wanted to.

Number of Servings: 6

Recipe submitted by SparkPeople user LUEH75.