Gluten Free Chicken Marsala

By |Published On: July 9, 2024|

 

Gluten Free Chicken Marsala

This gluten free chicken dish is a healthy version of the Italian-American chicken marsala dish of golden chicken cutlets with rich mushroom sauce, made without marsala wine, and tastes delicious!
Print Recipe
Servings 8 people

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts, pounded or cut thinly to ¼ inch thick
  • 2 x 16 oz whole white mushrooms, sliced
  • ¼ cup + 2 TB shallots, finely chopped
  • 4 garlic cloves, minced or pressed
  • 2 tsp chopped fresh thyme (optional)
  • ⅓ cup almond flour
  • ⅓ cup sprouted oat flour (or sprouted oats ground in food processor)
  • ¾ tsp sea salt
  • ½ tsp pepper
  • 1 TB olive oil
  • ¼ cup +2 TB unsalted grass fed butter or ghee
  • 2 ⅔ cups chicken bone broth
  • 2 TB balsamic vinegar
  • 2 tsp maple syrup
  • 1⅓ cup heavy cream (or coconut milk as vegan alternative)

Instructions
 

  • Rinse or brush mushrooms and slice thinly.
  • Chop shallots finely. Chop fresh thyme (optional).
  • If using whole sprouted oats to make the oat flour, add the raw oats to a food processor and blend until smooth.
  • Mix the almond flour, oat flour, ½ tsp sea salt, and ¼ tsp pepper in a bowl and pour onto a large plate.
  • Rinse the boneless, skinless chicken and slice into thin cutlets and pound until 1/4 inch thin.
  • Add ½ TB of olive oil and 2 TB of butter into a large stainless steel pan and add the same amount of olive oil and butter into a second large pan to cook the chicken. Turn on the heat to low/medium.
  • Coat each piece of chicken with the flour mixture on each side and place the flour coated chicken into the large pans.
  • Cook the chicken, turning once, until the chicken is golden on the both sides, about 5 to 6 minutes total.
  • Transfer the chicken onto 2 large plates and set aside.
  • Add 1 TB of butter into each stainless steel pan that was used to cook the chicken.
  • Add 16 ounces of sliced mushrooms and 3 TB of chopped shallots into each pan and cook, until the mushrooms begin to brown, about 4-7 minutes.
  • Add the 2 cloves of pressed garlic into each pan and cook for 2-3 more minutes.
  • Add the organic chicken bone broth, heavy cream, ¼ sea salt, ¼ tsp pepper, fresh thyme (optional) into a bowl and mix well. Add half of the sauce into each pan. Heat the sauce, until boiling, then reduce heat to a gentle boil for 10-15 minutes. Keep the pan uncovered.
  • Add the cooked chicken back into each pan and reduce heat to low and simmer to heat the chicken in each pan for an additional 2-3 minutes.

Notes

This Chicken Marsala recipe was adapted from Once Upon a Chef.
Cheryl's preferred brands are:
One Degree Organic Foods Organic Sprouted Rolled Oats
Food to Live Organic Almond Flour
Native Forest Organic Coconut Milk Simple - No Guar Gum
Kirkland Signature Organic Chicken Bone Broth from Costco