Easy & Light Gluten-Free Chicken Marsala (No Cream)
My surprisingly simple gluten-free chicken marsala recipe is made with a few easy-to-find ingredients and without gluten, butter, or heavy cream. This light version is delicious and satisfying, making for an easy and wonderful weeknight meal.
4Tbspavocodo oilor other high heat oil, more if needed
1 1/2lbsboneless, skinless chicken breastspounded into 1/2 inch thick slices (about 4 pieces) - see notes
1/2cupgluten-free flouror cornstarch
1tspKosher saltmore to taste
1/4tspfresh ground pepper
24ouncesportobello mushroomsstems removed and sliced
2garlic cloveschopped into small bits (more if desired)
1cupchicken broth
1/2 cupmarsala cooking wineI use Holland House Marsala Cooking Wine
1tspcornstarch or GF flour + 1 Tbsp water for cornstarch slurryto thicken sauce, if needed
Instructions
Heat oil in a large pan over medium-high heat.
Combine the flour (or cornstarch), salt and pepper in a bowl, then dredge each pounded, thin slice of chicken breast into the flour mixture and then place into the hot oil.
Cook on one side for about 4-5 minutes, turning once to cook the other side. Chicken should be cooked through but not overcooked. Set chicken on a paper towel-lined plate for later.
Add sliced mushrooms to the hot pan and cook until the mushrooms soften and the water cooks off, about 10 minutes.
Add the garlic and cook for another minute until fragrant.
Add the chicken broth and marsala wine to the hot pan and stir. Scrape up any leftover brown bits of chicken from the pan to add flavor to the sauce.
If the sauce needs thickening, add 1 teaspoon of cornstarch mixed with 1 tablespoon of water or chicken broth (cornstarch slurry) and add it to the sauce. Whisk until the sauce thickens. Add more cornstarch slurry if needed, until the sauce reaches desired consistency,
Lower the heat to medium-low and add cooked chicken breasts back into the pan. Use a spoon to coat the chicken with the sauce and simmer for 2-3 minutes before serving.
Top with chopped parsley (optional) and serve with roasted potatoes, rice, pasta, steamed brocoli, and/or roasted asparaus.
Notes
Chicken Tips: You'll need two large or 4 small chicken breasts. If using large chicken breasts, slice them down the middle into two thinner breasts. Pound the chicken with a meat mallet until they're about 1/2 inch thick and evenly sized.Nutrition: Nutrition information is approximate and accounts for 4-6 chicken breasts and 3 lbs of potatoes. You will likely have leftover potatoes. Adjust the amount of potatoes accordingly.Marsala Cooking Wine: You can find Marsala cooking wine at the grocery, usually near the oil and vinegar. I use Holland House Marsala Cooking Wine. You could also use a fancy dry marsala wine from the liquor store. Marsala wine is gluten-free. Alternatively, you could use white wine or dry sherry.