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
Ingredients
Scale
- 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
- Use thin cut chicken breasts or slice or pound regular breasts to desired thinness.
- 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.
- Add mushrooms, pancetta and garlic to pan and saute until mushrooms are soft.
- Add marsala wine, bring to a boil, then reduce heat and simmer 3-4 minutes.
- Add broth and return chicken to pan to heat through.
- Serve warm and top with a sprinkle of parsley.
- **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
Find it online: https://www.theleangreenbean.com/gluten-free-chicken-marsala/
