Gluten Free Chicken Marsala
This gluten free chicken marsala is a restaurant-worthy dinner that's rich, savory, and ready in under 30 minutes. Perfect for impressing guests on any night of the week.
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Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1/3 cup Gluten Free All-Purpose Flour Blend
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
- 3 tbsp Butter (divided)
- 8 oz Cremini Mushrooms (sliced)
- 3 cloves Garlic (minced)
- 3/4 cup Dry Marsala Wine
- 1/2 cup Chicken Broth (gluten free)
- 1/3 cup Heavy Cream
- 2 tbsp Fresh Parsley (chopped)
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound with a rolling pin to an even 1/2-inch thickness. In a shallow dish, whisk together the gluten free flour blend, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off the excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
- Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until deeply golden and tender.
- Add the garlic and cook for 30 seconds until fragrant. Pour in the marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 to 3 minutes until reduced by about half.
- Pour in the chicken broth and heavy cream. Stir to combine and let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Return the chicken and any juices from the plate back to the skillet. Spoon the mushroom sauce over the chicken and cook for 1 to 2 minutes to warm through. Garnish with fresh parsley and serve immediately.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 14g | Protein: 42g | Fat: 24g
Calories: 440kcal
Cost: $18