Marsala is a sweet fortified wine produced in the region around the city of Marsala in Sicily. It makes a wonderful sweet savory cooking liquid/sauce for chicken. Mushrooms enhance the richness of the sauce. Scraping the fond or browned bits of chicken and vegetable from the pan with the marsala wine yields a lovely brown shimmery sauce.
Chicken Marsala is easily made gluten free by using sweet rice flour.
The sweet rice flour coating on the chicken helps it brown as well as helps thicken the sauce a bit. Sweet rice flour is also called glutinous rice flour (despite being gluten free) and is available at Asian markets.
Chicken Marsala - Gluten Free
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4 servings
Ingredients
- 2 chicken breast halves, cut in half horizontally
- 8 oz sliced baby bella sliced mushrooms
- 4 Tbsp olive oil, divided
- ¼ cup sweet rice flour
- 1 small onion sliced
- 1 cup marsala
- ½ cup chicken broth
- salt
- pepper
- ¼ cup chopped parsley
Instructions
- Take the chicken breast halves, which you’ve cut in half horizontally, place on a board and cover with plastic wrap.
- Pound the chicken pieces to about ⅜ to ½ inch thickness.
- Heat oil in a large skillet over medium high heat.
- Place the sweet rice flour in a shallow bowl and dredge the chicken pieces in the flour.
- Transfer chicken to skillet, sprinkle with salt and pepper, and cook about 2 minutes per side until browned.
- Remove chicken to a plate and add remaining Tbsp oil and onion and mushrooms to skillet.
- Saute over medium heat about 10 minutes until starting to brown.
- Add marsala and boil until reduced by half, scraping up browned bits from bottom of pan.
- Add chicken broth and add chicken back to pan.
- Bring to a boil, reduce heat, and simmer covered about 8 minutes until chicken is cooked through.
- Spoon sauce/vegetables over chicken and sprinkle with parsley to serve.
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