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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Gluten Free Chicken Marsala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions