Gluten Free Chicken Marsala

Cut the chicken breast into 1 1/2 inch pieces and season with salt and pepper

Slice the baby bella mushrooms

Mince the shallot and chop the fresh parsley

Cook the pasta according to the package directions for al dente pasta, being careful not to over-cook

Add the chicken and the flour to a zip-lock bag and shake to coat the chicken with the flour

Heat 3 tablespoons of the olive oil in a large skillet over medium heat

When the oil is hot, add the chicken (leaving any excess flour in the bag) and cook until golden brown on both sides and cooked through

Remove the chicken from the pan to a plate and cover with aluminum foil while you cook the mushrooms

Heat the remaining 2 tablespoons of oil in the same pan

When the oil is hot, add the mushrooms and cook, stirring occasionally

Add the shallot and cook until it's soft

Add the marsala wine to the pan to deglaze it, scraping up any bits stuck to the bottom of the pan, and cook until the wine is nearly evaporated

Add the chicken broth, chicken, sage, and penne to the pan and stir well to coat the pasta with the sauce, letting the pasta soak up almost all of the chicken broth

Stir in the parsley and season with salt and pepper to taste, then serve immediately