Do you want to put a bit of a kick into your weeknight dinner plans? Prepare a delicious Italian-American meal of Chicken Marsala – gluten free, of course! In our home, Italian is our go-to, feel good comfort food. 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. Marsala can be 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 Marsala in their wine section. We actually used a dry, American Marsala 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 “Marsala”. 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 for Marsala: 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 Chicken Marsala recipe, which requires 2/3 C or 5 1/3 fl ounces.
Please let us know how this recipe worked for you! 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. This blend is found online at Amazon.com, Azure Standard, or in a few local grocery stores. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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
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Recipe Inspiration: Jenn Segal, Chef, once upon a chef – we love her Chicken Marsala recipe and adapted it to be GF
Photos by DuPree Productions (with the exception of the Marsala wine photo)
Chicken Marsala in the Flour Farm Kitchen
Equipment: Digital Scale (preferred), Large Stainless Steel or Cast Iron Skillet, Measuring Spoons & Cups, Cutting Board, Knife, Serving Plate, Unbleached Parchment
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Cut each chicken breast horizontally into 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
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 2 Large Boneless Chicken Breasts sliced into 8 flat fillets and pounded into 1/4″ (.6 cm)
- 36g (1.3 oz) Flour Farm Organic Gluten Free Flour Blend (1/3 C)
- 1/4 tsp Ground Black Pepper (.5g)
- 1/2 tsp Borsari Seasoning Salt (or more to taste) Also, Extra Fine Pink Himalayan salt may be substituted
- 1 T Olive Oil (15 ml)
- 2 T Butter (28g or 1 oz)
- 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.)
Please read the prep note above before you begin, thank you!
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.
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).
- Serving Size: 2 cutlets
- Calories: 480
- Sugar: 2g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 150mg
Keywords: gluten free creamy chicken marsala