GF Chicken Marsala

Want to hear something crazy? I just had Chicken Marsala for the very first time recently, despite years of seeing it on Italian restaurant menus. I always tend to go for pasta when I eat Italian food rather than chicken, seafood, or even soups. This girl loves pasta! However, Chicken Marsala was prepared for me by my husband, David, and his dad (Hi, Dad!). It was so good, to put it simply, I’m in love! I mean, what’s not to love about breaded chicken that’s been cooked with mushrooms, bacon, shallots IN WINE?

“Marsala wine is a fortified wine from Sicily. It’s commonly used for cooking to create rich caramelized sauces. There are two styles of Marsala to know for cooking and they are dry vs. sweet, but Marsala is so much more than a cooking wine! It can be made dry and fine enough for sipping, like Sherry or Madeira,” according to Wine Folly.

I found this recipe on Pinterest after being inspired by David and his dad, and it is every bit as good as the meal they made for me. I had to make a couple of minor adjustments to it, though. I used Bob’s Red Mill Gluten-Free All-Purpose Flour, Smart Balance Dairy-Free Butter, and I used Bacon instead of pancetta because it’s what I had on-hand.

Of course, I had to have pasta! So I made some Gluten-Free thin spaghetti and prepared a garlic infused butter/oil. It is so simple and it was my daughter’s favorite part of the meal, I think.

To make the Chicken Marsala, you need to have 2 large chicken breasts OR 4 small chicken breasts. If you go for 2 large, like I did, you’ll want to cut them in half (like a book) so you still have 4 portions. Next, you need to pound the chicken with a meat mallet until the chicken breasts are 1/4 inch thick. I use plastic wrap on top of the chicken so the meat mallet doesn’t tear the chicken.

Next, heat 1/4 cup of olive oil in a large skillet over medium-high heat. As that’s heating up, mix the GF Flour with salt and pepper, and dredge the chicken in it. Be sure to shake off any excess flour from the chicken. When the oil is hot, put the chicken in the skillet and cook it for about 5 minutes on each side or until it’s nicely browned and cooked through.

marsala chicken

Once the chicken is done, remove it from the skillet and clean out (very carefully) any burned flour that might have stuck to the bottom of the pan. Now cook the bacon until it’s crisp, then add the shallot. Cook the shallot for 2 minutes, then add the mushrooms and oregano.

marsala mushroom

Cook mushrooms for three minutes and add the Marsala wine. Cook for just one minute and add stock. Cook this down for two minutes to reduce by about half.

marsala sauce

Lower burner to medium low and stir in DF butter until melted into sauce. Adjust seasoning with additional salt and pepper if needed. I didn’t need any salt, but I did add a good amount of pepper. Add chicken back in along with any drippings from the platter. Push chicken down into sauce and cook gently for about two minutes.

marsala done

I don’t personally care for the taste of parsley, so I just sprinkled the top of my skillet with some dried parsley for color.

Now, as for the pasta, there really isn’t an exact recipe, but I’ll do my best. Simply cook about 8 ounces of GF Pasta according to the box instructions in SALTED water. In a cold pan, combine 2 thinly sliced garlic cloves with 2 tablespoons of olive oil and 2 tablespoons of DF butter. On low heat, cook this until the garlic becomes fragrant but not brown (it gets better when it’s brown), about 5-7 minutes. When the pasta is done, toss it in the pan with the garlic oil. Add salt and pepper to taste. Easy peasy!

GF Chicken Marsala

  • 1½ pounds boneless and skinless chicken breast (2 large or 4 small)
  • 1 cup gluten-free flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 4 ounces bacon, diced small
  • ⅓ cup shallots, diced
  • 12 ounces cremini mushrooms, quartered
  • ½ teaspoon dry oregano
  • ⅔ cup Marsala wine
  • ½ cup chicken stock
  • 3 tablespoons dairy free butter
  • Additional salt and pepper if needed
  • 2 tablespoons fresh Italian flat leaf parsley, chopped

Lay breasts out on cutting board and pound with a meat mallet to ¼ inch thick. If you started with two large breasts, cut in half after pounding out to correct thickness so you end up with four portions.

Mix flour, salt and pepper in a pie plate or similar size dish with sides.

In a large sauté pan, heat oil over medium high.

Once oil is hot, dredge chicken breasts in GF flour, shake off excess and place in hot oil. Four pieces should fit comfortably in a large 14 inch pan.

Cook for 5 minutes on each side until browned and cooked through. Remove to a platter.

With a paper towel, carefully wipe out any burned flour that has accumulated in bottom of hot pan.

Keep burner on medium high and add bacon. Cook until crisp, stirring often.

Add shallots and cook for two minutes then add mushrooms and oregano. Cook mushrooms for three minutes and add wine. Cook for just one minute and add stock. Cook this down for two minutes to reduce by about half.

Lower burner to medium low and stir in DF butter until melted into sauce. Adjust seasoning with additional salt and pepper if needed.

Add chicken back in along with any drippings from the platter. Push chicken down into sauce and cook gently for about two minutes.

To serve, top with chopped parsley. Recipe Credit


GF Pasta in Garlic Oil

  • 8 ounces GF Pasta
  • 2 tablespoons olive oil
  • 2 tablespoons DF butter
  • 2 garlic cloves, sliced
  • salt and pepper to taste

Cook 8 ounces of GF Pasta according to the box instructions in SALTED water.

In a cold pan, combine 2 thinly sliced garlic cloves with 2 tablespoons of olive oil and 2 tablespoons of DF butter. On low heat, cook this until the garlic becomes fragrant but not brown (it gets better when it’s brown), about 5-7 minutes.

When the pasta is done, toss it in the pan with the garlic oil. Add salt and pepper to taste.


 

Happy cooking,

Laura

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