Name: Gluten Free Chicken Marsala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 Large Boneless Chicken Breasts sliced into 6 or 8 flat fillets and pounded into 1/4″ (.6 cm); 36g (1.3 oz) Flour Farm Organic Gluten Free Flour Blend (1/3 C spoon & level); 1/4 tsp Ground Black Pepper (.5g); 1/2 tsp Borsari Seasoning Salt or Extra Fine Pink Himalayan Salt (or more to taste); 1 T Olive Oil (15 ml); 2 T Butter (28g or 1 oz) note: we use salted butter, but unsalted works too!; 1 T Butter (14g or .5 oz); 227g (8 oz) Cremini Mushrooms, sliced (or your favorite); 1 Medium Shallot, finely minced (30g); 2 Cloves Garlic, finely minced (6g); 237 ml (8 fl oz) Sodium Free Chicken Broth or Stock (1 C); 157 ml (5.3 fl oz) Dry Marsala Wine (2/3 C); 68 ml (2.3 fl oz) Heavy Cream (1/3 C); Borsari or Pink Himalayan Salt & Ground Black Pepper, to taste (optional); 2 tsp Fresh Thyme, chopped (1.5g); 2 T Fresh Italian Parsley, chopped (7.5g)

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Gluten Free Chicken Marsala

Do you want to put a bit of a kick into your weeknight dinner plans? Prepare a delicious Italian-American meal of gluten free Chicken Marsala. In our home, Italian is our go-to, feel good comfort food. For this dish, we love the earthy flavor of mushrooms combined with thinly sliced chicken cutlets and rich Marsala wine. Wowzie! Bring out the candles and pour on the romance.

What is Marsala Wine?

Marsala wine originates from the Marsala area of western Sicily. It is made from a process of using indigenous grapes and other fruit depending on the type. It tastes sweet or dry and can be purchased in various levels of quality. For Chicken Marsala, choose an entry level cooking wine that costs about $10 a bottle. Most grocery stores carry it in their wine section. We’ve actually used a dry, American version for our recipe and it tasted great!

If you are unable to find Marsala wine in your neck of the woods, substitute Madeira, Port or Sherry wines in equal amounts. Alternatively, make your own. Wine Folly recommends “simmering one part brandy with two parts white wine, brown sugar and a touch of salt.” LovetoKnow blog provides a non-alcoholic recipe: combine 2 fl oz white grape juice, 1 T vanilla extract, and 2 T sherry vinegar. Double these amounts if using the non-alcoholic version for our recipe, which requires 2/3 C or 5 1/3 fl ounces.

Please let us know how your Gluten Free Chicken Marsala turned out! We love to receive questions, comments, pictures and feedback. Simply scroll to the comment section below. Ratings help other chefs create magic. Thank you.

An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.

Peace & LOVE – Teri

P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave

Recipe Inspiration: Jenn Segal, once upon a chef – we love her Chicken Marsala recipe and adapted it to be GF; Photos by DuPree Productions (exception: wine photo courtesy Pixabay); Recipe updated 5.20 for clarity

**Cooking in the Flour Farm Kitchen**

Gluten Free Chicken Marsala

Author: Teri Delany
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Earthy, rich and delicious describes our Gluten Free Chicken Marsala. This Italian wine inspired dish will put the romance back into your meal making.

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Prepare Chicken

2 Large Boneless Chicken Breasts sliced into 6 or 8 flat fillets and pounded into 1/4″ (.6 cm)
36g (1.3 oz) Flour Farm Organic Gluten Free Flour Blend (1/3 C spoon & level)
1/4 tsp Ground Black Pepper (.5g)
1/2 tsp Borsari Seasoning Salt or Extra Fine Pink Himalayan Salt (or more to taste)
1 T Olive Oil (15 ml)
2 T Butter (28g or 1 oz) note: we use salted butter, but unsalted works too!

Prepare Sauce

1 T Butter (14g or .5 oz)
227g (8 oz) Cremini Mushrooms, sliced (or your favorite)
1 Medium Shallot, finely minced (30g)
2 Cloves Garlic, finely minced (6g)
237 ml (8 fl oz) Sodium Free Chicken Broth or Stock (1 C)
157 ml (5.3 fl oz) Dry Marsala Wine (2/3 C)
68 ml (2.3 fl oz) Heavy Cream (1/3 C)
Borsari or Pink Himalayan Salt & Ground Black Pepper, to taste (optional)
2 tsp Fresh Thyme, chopped (1.5g)
2 T Fresh Italian Parsley, chopped (7.5g)

(Note: for a thicker sauce, use less broth and more cream. See note below.)

Instructions

Equipment: Digital Scale (preferred), Large Stainless Steel or Cast Iron Skillet, Measuring Spoons & Cups, Cutting Board, Knife, Serving Plate, Unbleached Parchment

Before You Dive In – Prep: Please read!

Cut each chicken breast horizontally into 3-4 thin slices and pound to 1/4″ (.6 cm) between unbleached parchment; alternatively pound tenders or cutlets
Thinly slice mushrooms
Finely chop herbs
Finely mince shallot and garlic

Step 1: Pound the chicken fillets (or cutlets) between sheets of unbleached parchment.

Step 2: In a shallow dish, combine the flour and seasonings. Dredge each piece of chicken through the flour blend on both sides to coat evenly, shake off excess flour. Place floured chicken on a plate and set aside.

Step 3: In a large skillet, preferably stainless or cast iron to create a lovely golden coating, heat the oil and 2 T of butter over medium-high heat. When the melted butter starts to bubble, place the chicken pieces in the pan and cook until chicken is golden on the underside, about 3 minutes. Turn the chicken once and cook on the other side until barely cooked through. Do not over cook the chicken, or it will be tough. Transfer the chicken to a serving plate and set aside.

Step 4: Melt 1 T of butter in the same pan. Add the mushrooms and cook until the mushrooms begin to brown – about 4 minutes. Add the shallots and garlic. Cook for another 2 minutes. Add the chicken broth, wine, cream and thyme. Scrape off bits from the bottom of the pan. Bring to a boil, then reduce heat to medium and simmer uncovered until sauce is reduced by half (10-15 minutes.) Season with Borsari or salt and pepper to taste. The sauce will be slightly thickened and darker in color towards the end of cooking.

Step 5: Place the chicken and juices back into the pan with the sauce. Reduce the heat to low and and simmer until the chicken is heated through, about 2-3 minutes. The sauce will thicken a bit more.

Step 6: Sprinkle the sauce with parsley and serve warm.

Enjoy!

Notes

For a thicker sauce: use 2/3 C (5.3 fl oz) of Broth and 2/3 C (5.3 fl oz) of cream instead of the amounts listed.

The nutrition information below is for the recipe as written using lightly salted, organic butter (no additional salt was added during sauce preparation).

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: chicken
Method: saute
Cuisine: Italian