Gluten-Free Chicken Marsala PT40M https://img2.recipesrun.com/201907/2019/1016/88/6/713225/300x200x50.jpg 4 servings 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

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!

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Gluten-Free Chicken Marsala

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!
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
zhanghengshuo zhanghengshuo
79 Recipes
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