Ingredients
(Serves 4)
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken Breasts | 2 large (about 1.5 lbs) | Boneless, skinless; slice thinly |
| Gluten-Free Flour Blend | ½ cup (60g) | Rice flour, cornstarch, or GF all-purpose flour |
| Salt | ½ tsp | Adjust to taste |
| Black Pepper | ¼ tsp | Freshly ground |
| Olive Oil | 2 tbsp | Avocado or avocado oil works |
| Butter | 2 tbsp | Or olive oil for dairy-free |
| Mushrooms | 1 cup (150g) | Cremini or button; sliced |
| Shallots or Onions | ½ cup (100g) | Finely chopped |
| Garlic | 2 cloves | Minced |
| Marsala Wine | ¾ cup (180ml) | Dry Marsala; check for GF label Learn more about authentic Marsala wine here |
| Chicken Broth (GF) | ½ cup (120ml) | Low-sodium recommended |
| Fresh Parsley | 2 tbsp | Chopped; optional |
| Fresh Thyme | 1 tsp | Or dried thyme |
| Cornstarch (for slurry) | 1 tbsp | Mix with 2 tbsp cold water |
Instructions
Step 1: Prep Your Ingredients (20 mins)
- Slice the chicken: Pound chicken breasts to an even thickness (about ¼ inch). This ensures even cooking.
- Mix the gluten-free flour: In a shallow bowl, combine gluten-free flour, salt, and pepper. Dredge each chicken slice in the flour mixture until lightly coated. Shake off excess.
- Prep veggies: Slice mushrooms, chop shallots, and mince garlic.
Step 2: Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add half the floured chicken slices. Cook for 3-4 minutes per side until golden-brown. Remove and set aside. Repeat with remaining chicken.
Step 3: Sauté the Aromatics
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
- Sauté shallots for 2 minutes until fragrant.
- Add mushrooms and cook for 3-4 minutes until they release moisture and brown.
- Stir in minced garlic and cook 30 seconds—don’t let it burn!
Step 4: Build the Marsala Sauce
- Pour in ¾ cup Marsala wine. Scrape the browned bits from the pan with a spatula—this adds flavor!
- Simmer for 2-3 minutes to let the alcohol cook off and the wine reduce slightly.
- Add ½ cup chicken broth, 1 tsp fresh thyme, and 2 tbsp parsley. Simmer for 5 minutes.
Step 5: Thicken & Combine
- In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry.
- Stir the slurry into the sauce. Simmer for 2-3 minutes until thickened to a syrup-like consistency.
- Return the chicken to the skillet. Toss to coat each piece in the sauce. Cook for 2 minutes to heat through.
Step 6: Serve
Plate the chicken and sauce over gluten-free pasta, mashed potatoes, or roasted veggies. Garnish with extra parsley or a twist of black peppe
Notes
- Marsala Wine Safety: Always check the label—some cheap brands add hidden gluten. Stick with reputable brands like Caravita or Ridge.
- Thickening Tips: If the sauce is too thin, add another cornstarch slurry (½ tbsp cornstarch + 1 tbsp water). If too thick, add a splash of broth.
- Dairy-Free Option: Use olive oil instead of butter.
- Make-Ahead: Cook the sauce separately and reheat with the chicken. Stores for 4 days in the fridge.
- Freezer-Friendly: Freeze the entire dish for up to 3 months. Thaw overnight and reheat.
- Vegan Swap: Use mushroom broth and vegan butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Gluten Free