About the Recipe
Dive into a delicious, fun, and flavorful dinner with this gluten-free Chicken Marsala! Imagine juicy, tender chicken cutlets that are carefully coated in gluten-free flour, ensuring a perfect golden-brown crust when pan-fried to perfection. These delightful cutlets are then lovingly smothered in a rich, savory sauce made from earthy mushrooms and the sweet, aromatic Marsala wine, which adds a touch of elegance and depth to the dish. This one-pan wonder is not only perfect for a busy weeknight but also so simple to make that you’ll feel like a kitchen magician, impressing yourself and your loved ones with your culinary skills. The combination of tender chicken, flavorful sauce, and the simplicity of preparation makes this dish a must-try for any dinner table. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this gluten-free Chicken Marsala promises to be a delightful experience that combines simplicity with gourmet taste, leaving everyone craving more.
Ingredients
1 ¼ pound chicken breast cutlets, pounded ¼ in. thick
Kosher salt and freshly ground
black pepper
⅓ cup plus 1 tablespoon sweet rice flour or white rice flour
¼ cup plus 1 tablespoon olive oil, divided
5 tablespoons unsalted butter, divided
8 ounces white button mushrooms, sliced ¼ in. thick
2 tablespoons finely chopped shallots
1 garlic clove, finely chopped
⅓ cup dry Marsala wine
⅓ cup chicken stock
1 tablespoon finely chopped parsley, for garnish
Preparation
In a shallow bowl or pie plate, add ⅓ cup of the flour.
Season the chicken generously with salt and pepper, then dredge it in the flour, shaking off any excess. To a large skillet set over medium-high heat, add 2 tablespoons of the oil and 1 tablespoon of the butter. When the foam subsides, add enough chicken to fill the pan without crowding and fry, turning once, until golden brown, approximately 6 minutes.
Transfer the chicken to a plate, cover it with foil, and repeat the process with the remaining chicken; set aside.
To the empty skillet, add 2 tablespoons of the oil, 1 tablespoon of the butter, the mushrooms, and salt to taste.
Cook, stirring occasionally, until lightly browned, approximately 8 minutes.
Transfer the mushrooms to the plate with the chicken.
To the empty skillet, add the remaining oil, shallots, and garlic and cook, stirring occasionally, until soft and fragrant, 1-2 minutes.
Stir in the remaining flour, cook for 2 minutes, then pour in the Marsala and stock. Cook, scraping the bottom of the pan frequently, until the sauce has thickened, approximately 2 minutes. Add the reserved chicken and mushrooms to the skillet, cover, and cook until heated through, approximately 2 minutes. Stir in the butter, season with salt and black pepper to taste, and garnish with parsley.
Serve immediately.
Notes