Chicken Marsala

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This is a dish that I just happened to make up and after eating it my husband and I decide that it tasted a lot like Chicken Marsala! I hope you all enjoy this dish as mush as we do!


  • 2 Chicken breasts
  • Canned Olives (the small size)
  • Fresh garlic (about 3 cloves)
  • Fresh scallions (about 3 whole stocks)
  • Goat Cheese (I used Raw Milk Cheddar Goat Cheese by Sierra Nevada Cheese Company
  • Button Mushroom (one container)
  • Gluten Free Westchester Sauce (4 1/2 tbs)
  • Glutens Free Balsamic Vinegar (2 1/2 tbs)
  • Olive Oil (4 tbs and 2tbs)
  • Fresh Ground Black Pepper (1 tsp)
  • Italian Herbs (you need 1tbs and 1 tps)

Cooking Instructions:

  1. Preheat Grill
  2. Mix together the olive oil (4tbs), balsamic vinegar, westchester sauce, fresh ground pepper, and Italian herbs (1 tbs).
  3. Marinated the chicken with the mixture. Let sit for about 25 minutes. Then grill the chicken.
  4. While the chicken is grilling prepare the sauce.
  5. Chopper the button mushrooms into smaller pieces
  6. Grate the cheese about 1/4 of the block of cheese in a bowl and add the chopped scallions, minced garlic, a 1 tsp of the Italian herbs, and 1/4 can of the olives (just the olives at this time we will add the olive juice later).
  7. Heat a pan on the stove add about 2 Tbs of olive oil to the pan
  8. Once the pan is hot add the chopped mushrooms and cook for about 5 minutes give or take.
  9. Add in about 1/2 the can of olive juice to the pan with the mushrooms. Let it heat up.
  10. Stir in the bowl with the cheese mixture.
  11. Reduce the heat to medium (about 5) put a lit on and let it all cook together. Stir occasionally.
  12. Once the chicken is done cooking plate and top with the mushroom topping. Serve hot.

This recipe is great with a little steamed rice and veggies on the side.

Happy Homesteading!


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