gluten free chicken marsala
Indulge in our gluten free chicken marsala recipe! 🍗✨ This flavorful dish is easy to make and perfect for any occasion. Enjoy!
Equipment
- 1 Large skillet For sautéing the chicken and mushrooms.
- 1 Shallow dish For dredging the chicken in flour.
- 1 Plate To set aside the cooked chicken.
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts Choose organic if possible for the best flavor and quality.
Flour
- 1 cup gluten-free flour Almond flour or a gluten-free all-purpose blend works wonderfully.
Wine
- 1 cup Marsala wine Opt for a good quality wine for better flavor.
Mushrooms
- 8 ounces mushrooms Fresh cremini or button mushrooms, cleaned and sliced.
Garlic
- 2 cloves garlic Freshly minced for aroma.
Broth
- 1 cup chicken broth Homemade or low-sodium store-bought.
Oil
- 2 tablespoons olive oil For sautéing.
Herbs
- to taste fresh herbs (parsley or thyme) For garnish.
Instructions
Prepare the Chicken
- Slice the chicken breasts in half horizontally, season with salt and pepper, and optionally add garlic powder.
Dredge in Gluten-Free Flour
- Dredge each chicken piece in gluten-free flour, ensuring they are well coated.
Sauté the Chicken
- Heat olive oil in a skillet and sauté the chicken for 4-5 minutes on each side until golden brown.
Remove and Set Aside
- Remove the chicken from the skillet and cover with foil to keep warm.
Add the Mushrooms
- Add sliced mushrooms to the skillet and sauté for 3-4 minutes until tender.
Incorporate Garlic
- Add minced garlic and sauté for an additional minute.
Deglaze with Marsala Wine
- Pour in Marsala wine, scraping the bottom of the skillet, and let it simmer for 2-3 minutes.
Add Chicken Broth
- Stir in chicken broth and bring to a gentle simmer.
Return Chicken to the Skillet
- Add the cooked chicken back into the skillet and let it simmer for another 5 minutes.
Finish with Fresh Herbs
- Stir in chopped fresh parsley and adjust seasoning if needed.
Serve and Enjoy
- Serve hot, drizzled with sauce, and enjoy!