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