Gluten-Free Chicken MarsalaPT40Mhttps://img2.recipesrun.com/201907/2019/1016/88/6/713225/300x200x50.jpg4 servings
Ingredients:
cornstarch to thicken sauce fresh parsley, to garnish1 1/4 cups chicken broth3/4 cup marsala wine2 cloves garlic, minced4 oz. chopped pancetta12 oz. baby portabello mushrooms, thinly sliced2 tbsp. butter2 pounds chicken breasts
Gluten-Free Chicken Marsala
By zhanghengshuo
4Person
40Minutes
0Calories
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!
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
Gradeeasy
Serving
4 servings
Prep Time10 Mins
Cook Time30 Mins
Total Time40 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!