Gluten Free Chicken Marsala Recipe

Name: Gluten Free Chicken Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; salt; fresh ground black pepper; 1/2 cup cornstarch; 1/2 cup olive oil; 8 ounces baby bella mushrooms, cleaned and sliced; 2 tablespoons butter; 1/2 cup sweet marsala wine; 1/4 cup chicken stock; 1/4 cup dry white wine; 2 tablespoons heavy cream (mixed with a tbsp cornstarch if you like a thicker sauce) (optional) or 2 tablespoons milk (mixed with a tbsp cornstarch if you like a thicker sauce) (optional); Garnish; chopped parsley

Servings: persons

2 boneless skinless chicken breasts
salt
fresh ground black pepper
1/2 cup cornstarch
1/2 cup olive oil
8 ounces baby bella mushrooms, cleaned and sliced
2 tablespoons butter
1/2 cup sweet marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
2 tablespoons heavy cream (mixed with a tbsp cornstarch if you like a thicker sauce) (optional) or 2 tablespoons milk (mixed with a tbsp cornstarch if you like a thicker sauce) (optional)
Garnish
chopped parsley

1
Split each chicken breast through the middle to make 2 pieces. ( I used tenders that were on sale, and pounded them out. PERFECT portion size!) Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season with a good amount of salt and pepper on both sides of each piece. (I often use lemon pepper instead, also adding some to the cornstarch.) Place some flour on a plate and and dredge each piece of chicken in it. ( I use cornstarch. GLUTEN FREE and gives a nicer crisp IMO ).
2
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. Delicately pat off any residual oil with paper towels.
3
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes, seasoning them with salt and pepper lightly. Add marsala wine, dry white wine, cream, and chicken stock. Allow the liquid to reduce slightly; approximately 3-4 minutes. When desired consistency is obtained, pour mushrooms and sauce over finished chicken. Serve with a side salad, or if you aren't intolerant, on a 1 cup bed of your favorite whole grain pasta. Enjoy!

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, salt, fresh ground black pepper, 1/2 cup cornstarch, and more.

Yes, Gluten Free Chicken Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Chicken Marsala

How did you like this recipe?

Frequently Asked Questions