Thursday, June 12, 2014

Gluten-Free Marsala Chicken

One of my favorite italian dishes is chicken marsala. I found a pretty good recipe that Doug and I tried over the weekend.  If you like marsala chicken and you're going gluten free, this is a nice alternative.I've included the few tweaks we made to the recipe, just in case you're interested. 

2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup gluten-free flour  (We used rice flour)
up to 1/2 cup olive or vegetable oil (We used vegetable this time)
8 ounces container of mushroom, sliced and cleaned (I didn’t measure how much we used, we just threw a bunch in)
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock (make sure the packaging says GF. We bought ours at Sprouts)
1/4 cup sherry or dry white wine
*Half an onion (original recipe does not include)
*lemon juice (original recipe does not include)

Optional: 2 tablespoons heavy cream  (We did NOT use)
Garnish with chopped parsley or oregano (We did not do this part either)

Cut chicken breasts in two lengthwise.

Use a meat tenderizer or a mallet to pound meat until flat and about a quarter inch thick.
Generously season the chicken with salt and pepper on both sides.
Dredge the chicken in gluten-free flour.
In a large skillet, heat oil to medium-high heat and sauté each piece of chicken for 3-4 minutes per side until golden brown.
Place cooked chicken on a paper towel, lightly dab tops to remove extra oil, and cover with foil.
Reduce the heat to medium and add butter and mushrooms same skillet. At this point, we added the sliced onion as well.
Season mushrooms with salt and pepper, and sauté for 4-5 minutes. Add marsala wine, sherry, cream, and chicken stock. We added lemon juice into this mixture. I think we used a couple tablespoons, depends on how strong of a lemon flavor you want, but don’t go overboard.  Cook for 3-5 minutes so liquid is slightly reduced. At this point, I noticed the sauce was a bit thin. I tried adding some gluten free cornstarch to the pan, but it didn't really work with thickening. Next time, I would experiment more with this.  Just be prepared that your sauce will not be as thick as most restaurant marsalas.

We served the cooked chicken over gluten free angel hair pasta. We enjoyed with a side of steamed broccoli. 

Original recipe found here:

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