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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
  

Chicken & Cooking Ingredients

  • 2 pounds boneless, skinless chicken breasts, pounded or cut thinly to ¼ inch thick
  • 2 TB unsalted organic grass fed butter or ghee
  • 1 TB olive oil

Seasoned Flour Ingredients

  • ½ cup sprouted oat flour (or sprouted oats ground in food processor)
  • ½ cup almond flour
  • ½ tsp pink himalayan salt
  • ¼ tsp pepper

Mushroom Sauce Ingredients

  • 1 TB unsalted organic grass fed butter
  • 2 x 16 oz whole white mushrooms, sliced
  • ¼ cup + 2 TB shallots, finely chopped
  • 2 garlic cloves, minced or pressed
  • 2 ⅔ cups chicken bone broth
  • 1⅓ cup organic heavy cream (or coconut milk as vegan alternative)
  • 2 TB balsamic vinegar
  • 2 tsp maple syrup
  • ¼ tsp pink himalayan salt
  • ¼ tsp pepper
  • 2 tsp chopped fresh thyme (optional)

Instructions
 

Make Seasoned Flour

  • 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.

Prepare & Cook Chicken

  • Rinse the boneless, skinless chicken and slice into thin cutlets and pound until 1/4 inch thin.
  • Add ½ TB of olive oil and 1 TB of butter into 2 separate large stainless steel pans. Turn on the heat to low.
  • Coat each piece of chicken with the flour mixture on each side and place the flour coated chicken into the large stainless steel pans.
  • Cook the chicken, turning once, until the chicken is golden on the both sides, and cooked completely. After cooking, transfer the chicken onto 2 large plates and set aside.

Chop & Cook Mushrooms & Shallots

  • Rinse or brush mushrooms and slice thinly.
  • Chop shallots finely. Chop fresh thyme (optional).
  • Add 1 TB of butter into one of the large stainless steel pans that was used to cook the chicken.
  • Add the sliced mushrooms, chopped shallots, fresh thyme (optional), and garlic into the pan and cook until the mushrooms begin to brown, about 4-7 minutes.

Make Marsala Sauce

  • Add the organic chicken bone broth, heavy cream, balsamic vinegar, maple syrup, ¼ sea salt, ¼ tsp pepper, fresh thyme (optional) into a bowl and mix well.
  • Pour the sauce onto the mushrooms in the stainless steel pan and heat, until boiling, then reduce heat to a gentle boil for 10-15 minutes. Keep the pan uncovered.

Add Chicken to Marsala Sauce

  • Add the cooked chicken into the pan and reduce heat to low and simmer to heat the chicken in each pan for an additional 3-4 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