Gluten-free Chicken Marsala
This gluten-free chicken marsala with its pan-seared chicken and creamy mushroom sauce rivals anything you can get at a restaurant.
Ingredients
For the Chicken
- 2-4 Boneless, Skinless Chicken Breasts
- ½ Cup Arrowroot Starch
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- ¼ Teaspoon Thyme
For the Sauce
- 2 Cups Mushrooms sliced
- 1 Small Yellow Onion Diced
- 3 Cloves Garlic Minced
- 1 Tablespoon Butter
- 1 Tablespoon Arrowroot Starch
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Thyme
- 1 ½ Cups Chicken Stock
- 1 ½ Cups Dry Marsala Wine or more chicken stock
Instructions
Prep the Ingredients
- Thinly slice the chicken breasts, so they are even. If you prefer, you can also use a meat mallet and lightly pound them, so they are thinner.2-4 Boneless, Skinless Chicken Breasts
- Slice the mushrooms, dice the onion and mince the garlic and set them aside.2 Cups Mushrooms, 1 Small Yellow Onion, 3 Cloves Garlic
Dredge the Chicken
- Combine the arrowroot starch and half the spices and mix. Dredge the chicken into the flour mixture and set aside.½ Cup Arrowroot Starch, ¼ Teaspoon Pepper, ¼ Teaspoon Thyme, ½ Teaspoon Salt
Sear the Chicken
- In a skillet over medium heat, warm half the butter and the olive oil. Sear the chicken in the skillet, turning once for about 5-6 minutes. The chicken will not be fully cooked through at this point.2-4 Boneless, Skinless Chicken Breasts, 2 Tablespoons Olive Oil, 1 Tablespoon Butter
- Remove the chicken from the skillet and set them aside to make the mushroom sauce.
Make the Sauce
- Add the remaining butter and the sliced mushrooms are in the same skillet that the chicken was in. Let the mushrooms cook until they start to brown.2 Cups Mushrooms, 1 Tablespoon Butter
- Add the onions and continue to cook until the onions have started to brown.1 Small Yellow Onion
- Add the garlic and cook another 1-2 minutes until the garlic becomes fragrant.3 Cloves Garlic
- Dust the remaining arrowroot starch over the vegetables and cook until the flour is no longer dry.1 Tablespoon Arrowroot Starch
- Pour in the chicken stock, wine and spices.1 Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Thyme, 1 ½ Cups Chicken Stock, 1 ½ Cups Dry Marsala Wine
Simmer the Chicken and Sauce
- Place the chicken back in the sauce and let it simmer for about five to ten minutes for the chicken to finish cooking and the sauce to thicken.
- Serve as desired and enjoy.
Notes
What kind of mushrooms?
I tend to use baby portabella mushrooms, but you can use whatever kind of mushrooms you prefer.
The wine
Traditionally this uses a dry marsala wine. If you don't want to use it or don't have it, that is okay. Just sub in equal parts more chicken stock. It's not something I tend to keep on hand, and I make it without it all the time. It will still be delicious.
You can use one following if you want to use the alcohol but don't have Marsala wine.
Dry Madeira wine
Sherry (Dark)
Port
Red Vermouth
Dry Madeira wine
Sherry (Dark)
Port
Red Vermouth
Make it dairy-free.
Substitute the butter for a bit more olive oil to keep this chicken marsala dairy-free.
The wine is too strong.
If you find your wine has a strong flavor that is too strong for your preference, add a half cup of heavy cream or half and half. It will help calm down the strong flavor and add a bit more creaminess to the sauce.
Tried this recipe?Let us know how it was!