Gluten Free Chicken Marsala

Indulge in the rich and savory flavors of Gluten-Free Chicken Marsala, a classic Italian-inspired dish made accessible for gluten-sensitive diners without sacrificing taste. Tender chicken breasts are lightly coated in gluten-free flour, pan-seared to golden perfection, and smothered in a luxurious sauce made from dry Marsala wine, earthy mushrooms, and a splash of cream for a velvety finish. This elegant yet easy-to-make recipe comes together in just 45 minutes, making it perfect for both weeknight dinners and special occasions. Garnished with fresh parsley and ideal for pairing with gluten-free pasta or creamy mashed potatoes, it’s a crowd-pleaser that doesn’t compromise on flavor.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 0.5 cups Gluten-free all-purpose flour (or almond flour)
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 pieces Garlic cloves, minced
• 8 ounces Cremini or button mushrooms, sliced
• 0.75 cups Dry Marsala wine
• 0.5 cups Chicken stock
• 0.25 cups Heavy cream
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Step 2

In a shallow dish, mix the gluten-free flour, salt, and black pepper.

Step 3

Lightly dredge each chicken breast in the flour mixture, shaking off any excess.

Step 4

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 5

Add the chicken to the skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 6

Reduce the heat to medium and add the remaining olive oil and butter to the skillet.

Step 7

Add the minced garlic and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden and tender.

Step 8

Pour in the marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 5 minutes, allowing the sauce to reduce slightly.

Step 9

Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens.

Step 10

Return the chicken to the skillet, spooning the sauce over the top to coat. Allow to cook for an additional 2 minutes to warm the chicken through.

Step 11

Garnish with fresh chopped parsley and serve immediately, optionally pairing with gluten-free pasta or mashed potatoes.

Nutrition Facts

Serving size	1469.2 grams (1469.2g)

Amount per serving	% Daily Value*
Calories	2385

Total Fat 100.10g	128%
Saturated Fat 37.30g	186%
Polyunsaturated Fat 2.70g
Cholesterol 705mg	235%
Sodium 2980mg	130%
Total Carbohydrate 81.30g	30%
Dietary Fiber 4.00g	14%
Total Sugars 19.60g
Protein 231.60g	463%

Vitamin D 23IU	114%
Calcium 132mg	10%
Iron 9mg	50%
Potassium 982mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 43.0%

Carbs: 15.1%