Gluten-Free Chicken Marsala

By zhanghengshuo

4 Person

40 Minutes

0 Calories

This recipe for Gluten-Free Chicken Marsala is quick, easy and full of flavor. Simple enough for a weeknight dinner or fancy enough for date night in! It’s usually made with chicken dredged in flour. I made this twice, once with flour and once without and didn’t notice much of a difference…so I skip that step now, which means this dinner is gluten-free. I also use thin-cut chicken breasts so they cook more quickly and buy pre-chopped pancetta to save even more time!

Ingredients

cornstarch to thicken sauce
fresh parsley, to garnish
1 1/4 cups chicken broth
3/4 cup marsala wine
2 cloves garlic, minced
4 oz. chopped pancetta
12 oz. baby portabello mushrooms, thinly sliced
2 tbsp. butter
2 pounds chicken breasts

Method

01

Use thin cut chicken breasts or slice or pound regular breasts to desired thinness.
02

In a large skillet, melt butter and cook chicken over medium-high heat. You may need to do this in two batches. Set cooked chicken aside on a plate.
03

Add mushrooms, pancetta, and garlic to the pan and saute until mushrooms are soft.
04

Add marsala wine, bring to a boil, then reduce heat and simmer 3-4 minutes.
05

Add broth and return chicken to pan to heat through. Serve warm and top with a sprinkle of parsley.
06

Optional, for a slightly thicker sauce, mix a Tablespoon of cornstarch with splash water and stir until dissolved. Add when you add the broth, bring to a boil again and then reduce heat and let simmer to thicken.
07

That’s all there is to it! This meal is simple enough for a quick weeknight dinner but it also looks fancy and would be perfect for a special date night dinner for your special someone!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Gluten-Free Chicken Marsala

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

cornstarch to thicken sauce

fresh parsley, to garnish

1 1/4 cups chicken broth

3/4 cup marsala wine

2 cloves garlic, minced

4 oz. chopped pancetta

12 oz. baby portabello mushrooms, thinly sliced

2 tbsp. butter

2 pounds chicken breasts

03 Method

Step 1

Use thin cut chicken breasts or slice or pound regular breasts to desired thinness.

Step 2

In a large skillet, melt butter and cook chicken over medium-high heat. You may need to do this in two batches. Set cooked chicken aside on a plate.

Step 3

Add mushrooms, pancetta, and garlic to the pan and saute until mushrooms are soft.

Step 4

Add marsala wine, bring to a boil, then reduce heat and simmer 3-4 minutes.

Step 5

Add broth and return chicken to pan to heat through. Serve warm and top with a sprinkle of parsley.

Step 6

Optional, for a slightly thicker sauce, mix a Tablespoon of cornstarch with splash water and stir until dissolved. Add when you add the broth, bring to a boil again and then reduce heat and let simmer to thicken.

Step 7

That’s all there is to it! This meal is simple enough for a quick weeknight dinner but it also looks fancy and would be perfect for a special date night dinner for your special someone!

04 Author