Gluten-free Chicken Marsala

2 large chicken breasts

1 box (1 pound) gluten-free spaghetti

1 cup olive oil

1¼ cups crushed Rice and Corn Chex's

¼ cup potato flour

½ cup rice flour

¼ teaspoon salt

1½ teaspoons pepper

1 egg

2 cups Marsala wine

1 cup chicken broth

8 ounces sliced button mushrooms

1 teaspoon Italian seasoning

2 tablespoons basil

1 teaspoon garlic powder

Slice the breasts into planks on the diagonal; you should get 4 or 5 pieces out of each breast. Pound each piece with a meat tenderizer until very thin.

In a 2 quart pan, boil water for the spaghetti.

In a large pan, heat olive oil on low. Set up two bowls: in the first bowl, beat the egg until fluffy; in the second bowl, mix the crushed cereal, both flours, salt and pepper.

Increase heat under the oil. Dip each chicken filet into egg, then in crumbs. Place in oil; cook for 7 minutes on each side. Set aside on a platter and keep warm.

Add spaghetti to water.

In large frying pan, add chicken broth, wine, mushrooms and seasonings and bring to boil. Reduce heat and add chicken and drained spaghetti and heat through for 10 minutes so the flavors mingle. Serve with salad and gluten-free French bread.

Serves four to six.