This recipe for Gluten-Free Chicken Marsala is quick, easy and full of flavor. Simple enough for a weeknight dinner or fancy enough for date night in!
Let’s kick off this week with a fun fact: I learned about a month ago, that my husband loves mushrooms. We’ve been married 7.5 years. I’m honestly not sure if I knew about his love for mushrooms at one point and forgot…or that I somehow just never knew this important little tidbit until this year at Christmas when he made a comment about how he loves my mom’s cooking because she uses a lot of mushrooms!
Anyways, now that I’m aware, I’m making an effort to cook with them more. Another fun fact: this year I’ve made it a goal to re-try some things I think I don’t like just to see if my opinion has changed. So far, I’ve determined that I still don’t like coleslaw or pickles, and although cooked mushrooms aren’t my favorite…they’re pretty darn good in this dish.
So let’s talk a little more about Chicken Marsala. It’s usually made with chicken dredged in flour. I made this twice, once with flour and once without and didn’t notice much of a difference…so I skip that step now, which means this dinner is gluten-free. I also use thin cut chicken breasts so they cook more quickly and buy pre-chopped pancetta to save even more time!
Here’s how you make it:
That’s all there is to it! This meal is simple enough for a quick weeknight dinner but it also looks fancy and would be a perfect for a special date night dinner for your special someone!