Gluten-Free Chicken Marsala

By zhanghengshuo

4 Person

40 Minutes

0 Calories

THIS CHICKEN MARSALA IS EASILY MADE GLUTEN-FREE BY USING SWEET RICE FLOUR. 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 vegetables from the pan with the marsala wine yields a lovely brown shimmery sauce. 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 markets.

Ingredients

1/4 cup chopped parsley
pepper
salt
1/2 cup chicken broth
1 cup marsala
1 small onion, sliced
1/4 cup sweet rice flour
4 tbsp. olive oil, divided
8 oz. sliced baby bella mushrooms
2 chicken breast halves, cut in half horizontally

Method

01

Take the chicken breast halves, which you’ve cut in half horizontally, place on a board and cover with plastic wrap.
02

Pound the chicken pieces to about 3/8 to 1/2 inch thickness.
03

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.
04

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.
05

Saute over medium heat about 10 minutes until starting to brown. Add marsala and boil until reduced by half, scraping up browned bits from the bottom of the pan.
06

Add chicken broth and add the chicken back to the pan. Bring to a boil, reduce heat, and simmer covered about 8 minutes until chicken is cooked through.
07

Spoon sauce/vegetables over chicken and sprinkle with parsley to serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Gluten-Free Chicken Marsala

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1/4 cup chopped parsley

pepper

salt

1/2 cup chicken broth

1 cup marsala

1 small onion, sliced

1/4 cup sweet rice flour

4 tbsp. olive oil, divided

8 oz. sliced baby bella mushrooms

2 chicken breast halves, cut in half horizontally

03 Method

Step 1

Take the chicken breast halves, which you’ve cut in half horizontally, place on a board and cover with plastic wrap.

Step 2

Pound the chicken pieces to about 3/8 to 1/2 inch thickness.

Step 3

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.

Step 4

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.

Step 5

Saute over medium heat about 10 minutes until starting to brown. Add marsala and boil until reduced by half, scraping up browned bits from the bottom of the pan.

Step 6

Add chicken broth and add the chicken back to the pan. Bring to a boil, reduce heat, and simmer covered about 8 minutes until chicken is cooked through.

Step 7

Spoon sauce/vegetables over chicken and sprinkle with parsley to serve.

04 Author