I love chicken marsala and have been keeping my eyes out for a gluten-free chicken marsala recipe that I could make at home.
A few weeks ago we hosted my in-laws for dinner and I wanted to make them a thank you dinner for all the legal work my father-in-law did for me and everything they have done for our family this year.
I was looking to make something special when I stumbled upon a chicken marsala recipe from the Carmine’s Celebrates cookbook*. The recipe was published in the November 2014 issues of People (Holiday Entertaining issue). I wondered if I could make gluten-free chicken marsala, simply tweaking Carmine’s famed chicken marsala recipe.
I looked over the ingredients list and thought why not? I would only need to make a few gluten-free substitutions and then I’d be eating the amazing chicken marsala everyone raves about in the famed Carmine’s eateries.
In order to make Carmine’s Chef Glenn Rolnick’s Chicken Marsala Recipe gluten-free, I substituted gluten-free rice flour for all-purpose flour. I also made sure to use only gluten-free beef stock too. Every other ingredient in the famed recipe was naturally gluten-free. Oh how easy it will be to make gluten-free chicken marsala!
Well, while it was easy to adapt the recipe to be gluten-free, it was not an easy recipe to make. It took a lot of time and effort. That said, the effort was 100% worth it. This might have been the most elite and delicious meal I’ve ever made! Everyone went back for seconds and some came back for thirds. Even the kids were happy. My in-laws and husband asked me to make this again – in which I replied, “Only for special occasions.” I was pooped after making it, but it was a big hit and I know it’ll be easier next time.
I have two helpful hints for you to make the process of making your own gluten-free chicken marsala easier and more streamlined.
First, make the brown sauce ahead of time – even the week or day prior. Double the brown sauce recipe and freeze the rest. I promise you’ll be making gluten-free chicken marsala again once you taste it, so it’ll be nice to have extra brown sauce on hand for next time.
Second, be sure to prep everything ahead of time. The recipe has a lot of steps. Get all your vegetables chopped and chicken flattened. It will make everything go quickly if your workspace is prepped first. Leave yourself plenty of time to get things ready – this is not an easy weeknight meal – it’s a special occasion meal for sure!
Here is how to make Gluten-Free Chicken Marsala Recipe from Carmine’s!
Gluten Free Chicken Marsala
- 2 Tbsp. unsalted butter
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 1/4 cup finely diced white onion
- 1/4 tsp. fresh thyme leaves
- 1/4 tsp, Kosher salt
- Pinch of cracked black pepper
- 2 Tbsp. gluten free rice flour
- 3 cups beef stock (check label to ensure it's gluten free)
- 1 cup gluten free rice flour
- 2 tsp. Kosher salt
- 1 tsp. freshly ground pepper
- 1 1/2 lbs. chicken cutlets (1/4 in thick)
- 3/4 cup canola oil (I used olive oil)
- 1/4 cup extra virgin olive oil
- 1/4 cup unsalted butter, divided
- 2 large shallots, finely chopped
- 4 cups crimini mushrooms, stemmed and thinly sliced (I used portobella mushrooms) 16 ounces
- 1 cup Marsala wine (check label to ensure it's gluten free)
- First, prepare the brown sauce. Start by cooking carrots, celery and onions in melted butter in a medium saucepan over medium-high heat, stirring occasionally, for 6-8 minutes or until golden.
- Stir in thyme, salt and pepper, cook for 1 minute
- Add flour, stir until smooth
- Reduce heat to medium; cook for 2-3 minutes, stirring constantly.
- Whisk in beef stock; bring mixture to a boil
- Reduce heat to medium-low and simmer for 15-20 minutes or until sauce is reduced by 1/3
- Pour sauce through a wire mesh strainer into a medium bowl; discard vegetables.
- Cool sauce to room temperature; set aside for later (or cover and refrigerate for up to 2 weeks)
- Next, prepare the Chicken Marsala by flattening the chicken to 1/8 inch thickness using a meat mallet or rolling pin
- Whisk together flour, salt and pepper in a large bowl
- Dredge each cutlet in flour mixture; set aside
- Cook cutlets, in batches, in hot oil over medium-high heat for 2 minutes on each side until lightly browned. Remove cutlets to paper towels.
- Discard oil, wipe skillet clean with paper towels.
- Cook shallots in 2 tbsp of melted butter over medium high heat, stirring constantly for 2-3 minutes or until lightly browned and softened.
- Add mushrooms to skillet; increase heat to medium-high and cook, and cook, stirring occasionally, for 2-3 minutes, until golden.
- Remove skillet from heat; stir in wine.
- Return skillet to heat, cook sauce for 1-2 minutes or until bubbling.
- Stir in Brown Sauce, and reduce heat to medium; simmer 2-3 minutes.
- Stir in remaining butter.
- Season to taste with salt and pepper.
- Return cutlets to skillet, spoon sauce over cutlets and cook 2-3 minutes or until heated through.
- Transfer cutlets to serving platter; ladle sauce over cutlets and serve.
I served my gluten-free chicken marsala alongside rosemary roasted potatoes and stir fried green beans. Everything went so nicely together – it really is the perfect special occasion menu! Please enjoy and let me know what you think too!
Disclosure: This post contains an affiliate link to the Carmine’s Celebrates Cookbook (affiliate link).