Gluten-Free Chicken Marsala
Updated: Aug 30, 2019
Ingredients 2 Tbs minced shallot 8 oz crimini mushrooms 1/4 c white rice flour 1 Tbs fresh oregano or parsley 2-3 Tbs canola or safflower oil 2 boneless, skinless chicken breasts 1/4 c Marsala wine (or 2 Tbs brandy + 2 Tbs white wine) 1/2 c low sodium chicken stock or broth 1/2 Tbs butter, optional salt and pepper
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 rice 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 1/4 tsp pepper.
Spread the flour in an even layer on a plate or flat bowl.
Place one chicken breast between 2 layers of plastic wrap and gently pound with a meat mallet or rolling-pin. Hard pounding will shred the meat so take your time. Pound to about 1/4 inch thick then cut in half length-wise. Repeat with the other piece.
Begin to heat a large skillet over a medium-high flame. Add the oil after about 3 minutes.
Meanwhile, dredge the chicken breasts in the flour, shake off the excess and drop directly into the skillet.
Cook 2 pieces at a time if the pan is too small for all 4. Cook until golden brown, about 3 minutes per side. Remove from the pan, place on a plate.
Add 1-2 tsp oil to the pan if needed (do not 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 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 liquid will thicken from the flour left by the chicken. Once thickened, taste the sauce and add more salt if needed.
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