Sitting on a bed of our sought after Seasoned Yukon Gold Potatoes, and paired with Fresh Steamed Green Beans, comes our newest, and possibly best meal to date, Chicken Marsala. After the veggies are cooked, we get to work on the sauce. We start by sautéing garlic and onions in olive oil, next we throw in the fresh mushrooms, add seasoning, and let them simmer until they turn a golden hue.

Now is the fun part. We add in some of Bob’s Red Mill gluten-free flour, a dollop of Miyoko’s vegan butter, and finish cooking by adding in the Marsala wine. Not only does the flavor of the Marsala kick the dish into the next level, it also acts as a de-glazer to reconstitute the treasured caramelized onions and garlic back into the dish from the bottom of the pan.

The chicken breasts are seasoned and roasted to 165 degrees in our iCombi Pro, and we finish the dish off with a sprinkling of fresh parsley.