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!


  • 1.52 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


  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.


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