• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Main Course Β» Gluten-Free Chicken Marsala

January 3, 2015 (last updated June 20, 2021)

Gluten-Free Chicken Marsala

No ratings yet
Leave a Comment Jump to Recipe

This gluten-free Chicken Marsala recipe uses just one pan and smothers chicken in a silky mushroom and wine sauce. For me. this Marsala sauce is the epitome of umami! I love to serve this dish over quinoa or brown rice instead of the traditional pasta.

Close up of pan with gluten-free chicken marsala topped with sliced mushrooms and parsley. Spoon on left in pan.

Pan Reduction Tecnique

In this pan reduction dish, the flavors are concentrated and thickened with a little flour and butter. The cooking process goes very quickly so it’s important to chop and measure the ingredients first. Before the chicken hits the pan you’ll need to have the ingredients at your fingertips. So take the time to prep everything and put it within reach of the stove. For another traditional Italian pan reduction dish check out my gluten-free chicken piccata recipe

Chicken Marsala Ingredients

  • Marsala wine is a “fortified” wine meaning that it has extra alcohol in the form of something distilled like brandy. You could use a white wine instead but the Marsala gives the dish a distinct flavor.

    Do you avoid alcohol or have sensitivities to sulfites? Here is a way to get the flavor of wine without alcohol. The best substitute for wine in cooking is a combination of apple cider vinegar and apple juice. You get the tang and the fruitiness of wine with this combination.
  • Flour – The chicken is coated in flour before cooking. This flour will also thicken the sauce. The gluten-free flour I recommend for thickening a gluten-free sauce is a gluten-free flour blend, It creates a similar texture to wheat flour and has a slightly sweet, neutral flavor. Use the ready-made flour mix you have on hand but I like King Arthur Flour’s Gluten-Free Measure for Measure.
  • Salt – I have not given an exact amount of salt because all broths are not created equal. The salt level varies greatly so just let your taste buds tell you how much is the right amount, I recommend using a low-sodium chicken broth. Imagine Food’s Chicken broth is a very good one.
  • Chicken – The cooking method for this gluten-free chicken marsala relies on using very thin chicken breast so that it cooks quickly. If it cooks for too long, the flour will start to burn. Here’s how to prepare the chicken for this recipe.
sautΓ© pan with gluten-free chicken marsala topped with sliced mushrooms and parsley. Spoon on left in pan. Wire cooling rack underneath. Green towel in lower right, fresh parsley leave in upper left.

How to Cut Thin Chicken

Most chicken breasts these days are unusually thick and large. For this gluten-free chicken Marsala, thin pieces work best. Most chefs would tell you to pound the chicken to make it thin. But this is a messy and time-consuming process and I’m just not that patient!

If you prefer to pound the chicken: Place it between 2 pieces of plastic wrap and use a fry pan to pound it flat. I prefer a fry pan to a meat mallet because it covers more surface area and goes faster. Use a medium amount of force. Press too hard and the chicken will tear.

Here’s how I prep my chicken for Marsala:

Start with a sharp knife and a stable cutting board. Put a damp paper towel underneath the board the keep it from slipping.

If the chicken breast is very large, I like to cut it in half this way before cutting thin.

raw chicken breast on wood cutting board being cut in half

Next: Place one hand on top of the chicken (fingers flat) and hold the knife parallel to the cutting board. Try to keep it as level as possible. With a long smooth stroke, cut a 1/4′ piece. For most chicken breasts this would be 3rds.

raw chicken breast on wood cutting board being cut in to thin pieces for gluten-free crispy coconut chicken
raw chicken breast on wood cutting board being cut
thin piece of raw chicken breast being held up over a wood cutting board

Then cut the remaining piece in half using the same technique.

raw chicken breast on wood cutting board being cut

How to Thicken Gluten-Free Sauces

I have had somewhat inconsistent results using gluten-free flours to thicken sauces. Some brands work better than others. If your Marsala sauce does not thicken to your liking once it has bubbled for a minute, here is a way to fix it (it is called a buerre manie):

In a small bowl mix 1 tbsp flour with 1 Tbsp softened butter (soften it in the microwave for 3-4 seconds) to form a paste. Turn the flame down to low, drop in 1/2 of the paste and stir. Turn up the heat and bring to a boil stirring with the whisk. If it needs more thickening add the second half and bring to a boil again, stirring.

sautΓ© pan with gluten-free chicken marsala topped with sliced mushrooms and parsley. Spoon on left in pan. Wire cooling rack underneath. Green towel in lower right, fresh parsley leave in upper left.

Gluten-Free Chicken Marsala

Author: Janet Harlow
Course: Main Course
Cuisine: Italian
Servings: 4 servings
This gluten-free chicken marsala recipe uses just one pan and smothers chicken in a silky mushroom and wine sauce.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins

Recommended Products

  • Low Sodium Vegetarian No-Chicken Broth
  • King Arthur Gluten-Free Measure for Measure Flour

Ingredients
  

  • 2 Tbsp minced shallot
  • 8 oz crimini mushrooms
  • ΒΌ c gluten-free flour blend
  • 1 Tbs fresh oregano or parsley
  • 2-3 Tbs canola or safflower oil
  • 1Β½ lbs boneless skinless chicken breast
  • ΒΌ c Marsala wine or 2 Tbs brandy + 2 Tbs white wine
  • Β½ c low sodium chicken stock or broth
  • Β½ Tbs butter optional
  • salt and pepper

Instructions
 

  • Gather all the ingredients and ready them for cooking. The process goes quickly once you start to cook so have everything right next to the cook top.
  • Clean the mushrooms with a towel, trim the stems and cut in half, or quarters if large. Set aside. Finely chop the oregano and shallot. Set aside.
  • Season the flour generously with salt, about 1 teaspoon. This provides your one chance to get some salt directly on the chicken and much of it will be left behind so don’t be afraid. Add ΒΌ tsp pepper.
  • Spread the flour in an even layer on a plate or flat bowl.
  • Pound the chicken thin or cut as pictured above.
  • Begin to heat a large skillet over a medium-high flame. Add the oil after about 2 minutes.
  • Meanwhile, dredge the chicken breasts in the flour, shake off the excess and drop directly into the skillet.
  • Cook 3-4 pieces at a time (depending on the size of your pan). Cook until golden brown, about 2 minutes per side. Remove from the pan, place on a plate.
  • Add 1-2 tsp oil to the pan if needed (doΒ notΒ wipe the pan clean) and saute the shallot for 30 seconds, add the mushrooms and saute until slightly brown.
  • Remove the pan from the flame, add the wine and return it to the flame. Cook until the wine is almost evaporated then add the chicken stock.
  • Stir with a whisk and cook about 3-4 minutes, stirring occasionally. Bring to a boil. The liquidΒ will thicken from the flour left by the chicken. Once thickened, taste the sauce and add more salt if needed. If your sauce has not thickened to your liking see the notes section below with a way to fix it.
  • Add the butter if desired and swirl the pan until the butter is melted and incorporated. If you’re concerned about adding fat, it can be left out but does give a nice texture to the sauce.
  • Return the chicken to the pan to reheat, 2 minutes.
  • Serve over gluten-free pasta or wilted spinach. Top with fresh herbs.

Notes

Β If your Marsala sauce does not thicken once it has bubbled for a minute, here is a way to fix it:
In a small bowl, mix 1 tbsp flour with 1 Tbsp softened butter (heat cold butter in the microwave for 3-4 seconds) to form a paste.
Turn the flame down to low, drop in 1/2 of the paste and stir. Turn up the heat and bring to a boil stirring with the whisk. If it needs more thickening add the second half
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Main Course · Tagged: chicken, mushrooms

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

This gluten free red velvet cake is so moist and t This gluten free red velvet cake is so moist and tender they'll never know it's gluten free. Get the full recipe at chefjanetk.com
β™₯οΈπŸŽ‚β™₯οΈπŸŽ‚
#redvelvet #glutenfreecake #glutenfreeredvelvetcake #losangeleschef #glutenfreelosangeles #glutenfreeblog
#glutenfreebaking #glutenfreedessert #glutenfreebirthdaycake #bestglutenfreecakes #glutenfreerecipes
Thanksgiving prep has started in my kitchen! Wheth Thanksgiving prep has started in my kitchen! Whether you need a gluten-free stuffing recipe, gravy or an easy side, I've got you covered. Need a delicious, decadent dessert? I've got that too. Link in my profile to my Thanksgiving recipes.
πŸ—πŸ₯§πŸ 
You'll find tips for perfect silky, smooth gravy, moist delicious stuffing, perfect pies, simple sided dishes and more.
🍠πŸ₯§πŸ—
#glutenfreethanksgiving #thanksgivingrecipes #thanksgivingdesserts #glutenfreestuffing #glutenfreegravy #losangeleschef #glutenfreeblog #glutenfreepiecrust #glutenfreedessert
Pie and cupcakes are my favorite desserts so I put Pie and cupcakes are my favorite desserts so I put them together in one. These gluten-free apple pie cupcakes make for an awesome autumn dessert. Link to the recipe in my profile.
🍎 πŸ₯§πŸ§
These cupcakes have a fluffy cinnamon spiced cake, traditional apple pie filling and an apple cinnamon buttercream frosting.
🍎πŸ₯§πŸ§
#glutenfreecupcakes #glutenfreedessert #glutenfreeapplepie #losangeleschef #cinnamonbuttercream #glutenfreelosangeles #holidaydessert #glutenfreeholidays #autumndesserts #applepiecupcakes
Nothing says holiday brunch more than cranberry or Nothing says holiday brunch more than cranberry orange muffins. Link to the recipe in my profile.
🎈🍊🎈
#cranberryorangemuffins #glutenfreemuffins #holidaybrunch #glutenfreebaking #losangeleschef #glutenfreechef #glutenfreeblog #cranberryorange
This Sweet Potato Frosting is the perfect holiday This Sweet Potato Frosting is the perfect holiday topping for cupcakes, cakes muffins and anything your heart desires. There's just four ingredients and no cane sugar. Link to the recipe in my profile.
 🍠 🧁🍠
Sweet potato puree, cream cheese, butter and maple syrup are all you need for this amazing frosting. Amazing on carrot cake, spice cake, vanilla cake and so much more.
🧁🍠🧁
#sweetpotatofrosting #cakefrosting #glutenfreeholiday #holidaydesserts #glutenfreeblog #losangeleschef #glutenfreelosangeles #sweetpotatodessert #sweetpotatorecipe #cupcakefrosting #glutenfreecupcakes
Do you like your gluten-free pumpkin bread slather Do you like your gluten-free pumpkin bread slathered in a rum icing or a straight up?? Get the recipe - link my profile.
πŸŽƒπŸŽƒπŸžπŸŽƒπŸŽƒ
This recipe is super easy and makes an incredibly moist and delicious pumpkin bread that is good enough for dessert, brunch or a little autumn snack.
πŸŽƒπŸŽƒπŸžπŸžπŸŽƒπŸŽƒ
#glutenfreepumpkinbread #pumpkinbread #glutenfreebrunch #glutenfreebaking #autumndesserts #glutenfreelosangeles #glutenfreechef #glutenfreeblog #pumpkindessert #fallbaking
I hope you didn't miss it last week! This gluten-f I hope you didn't miss it last week! This gluten-free lemon drizzle cake is too good! Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #glutenfreecake #lemonloaf #glutenfreeblog #glutenfreechef #loasangeleschef #glutenfreelosangeles #glutenfreelemoncake
This Gluten-Free Lemon Drizzle Cake is the cake of This Gluten-Free Lemon Drizzle Cake is the cake of my dreams. Link to the brand new recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The combination of lemon and butter in a sweet dessert is about as good as it gets, if you ask me. This cake is super moist and somewhere between a pound cake and a fluffy layer cake.
πŸ‹πŸŽ‚πŸ‹
#lemondrizzlecake #lemonloaf #glutenfreelemoncake #glutenfreecake #lemoncake #glutenfreelosangeles #glutenfreeblog #prettycakes #lemondesserts #glutenfreelemondrizzlecake

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories