Gluten Free Chicken Marsala
Indulge in the rich and savory flavors of Gluten-Free Chicken Marsala, a classic Italian-inspired dish made accessible for gluten-sensitive diners without sacrificing taste. Tender chicken breasts are lightly coated in gluten-free flour, pan-seared to golden perfection, and smothered in a luxurious sauce made from dry Marsala wine, earthy mushrooms, and a splash of cream for a velvety finish. This elegant yet easy-to-make recipe comes together in just 45 minutes, making it perfect for both weeknight dinners and special occasions. Garnished with fresh parsley and ideal for pairing with gluten-free pasta or creamy mashed potatoes, it’s a crowd-pleaser that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups Gluten-free all-purpose flour (or almond flour)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 8 ounces Cremini or button mushrooms, sliced
- 0.75 cups Dry Marsala wine
- 0.5 cups Chicken stock
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, mix the gluten-free flour, salt, and black pepper.
Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken to the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
Add the minced garlic and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden and tender.
Pour in the marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the sauce to reduce slightly.
Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens.
Return the chicken to the skillet, spooning the sauce over the top to coat. Allow to cook for an additional 2 minutes to warm the chicken through.
Garnish with fresh chopped parsley and serve immediately, optionally pairing with gluten-free pasta or mashed potatoes.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
