Gluten-Free Chicken Marsala

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!

Hi Friends!

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:

Gluten-Free Chicken Marsala

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!

• Cook Time: 30 minutes
• Total Time: 30 minutes

Scale 1x2x3x

Ingredients

• 1.5 – 2 pounds chicken breasts
• 2 Tbsp butter
• 12 ounces baby portabello mushrooms, thinly sliced
• 4 ounces chopped pancetta
• 2 cloves garlic, minced
• 3/4 cup marsala wine
• 1 1/4 cup chicken broth
• fresh parsley, to garnish
• optional: cornstarch to thicken sauce

Instructions

1. Use thin cut chicken breasts or slice or pound regular breasts to desired thinness.
2. In a large skillet, melt butter and cook chicken over medium-high heat. You may need to do this in two batches. Set cooked chicken aside on a plate.
3. Add mushrooms, pancetta and garlic to pan and saute until mushrooms are soft.
4. Add marsala wine, bring to a boil, then reduce heat and simmer 3-4 minutes.
5. Add broth and return chicken to pan to heat through.
6. Serve warm and top with a sprinkle of parsley.
7. **Optional, for a slightly thicker sauce, mix a Tablespoon of cornstarch with a splash a water and stir until dissolved. Add when you add the broth, bring to a boil again and then reduce heat and let simmer to thicken.

Nutrition

• Serving Size: serves 4-6

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!

Enjoy!
–Lindsay–