Chicken Marsala with mushrooms is a classic Italian-American dish of tender, pan-fried chicken cutlets and savory mushrooms in a delicious Marsala wine sauce with GF linguine for the ultimate comfort meal. 

Serves: 2

Ingredients:                                                                                                 

  • 3/4 lb/2 skinless and boneless chicken breasts, butterflied (halved horizontally) and pounded to 1/4 inch even thickness. Boneless skinless chicken thighs work well too!
  • Sea salt and freshly ground black pepper
  • 2 tablespoons gluten-free all-purpose flour for dredging
  • 4 tablespoons clarified butter (Ghee)
  • 8 ounces (1 package) crimini or baby bella mushrooms, stemmed and sliced
  • 3 tablespoons finely chopped shallots (1 medium shallot)
  • 2 large cloves of garlic, minced
  • 1 cup dry Marsala wine
  • 1 cup gluten-free low-sodium chicken stock/broth
  • 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
  • 1/2-1 tablespoon GF flour or Arrowroot starch dissolved in 1 teaspoon cold water (slurry)
  • 2 tablespoons fresh Italian parsley, chopped for serving

Optional: Add 2 tablespoons of coconut cream for a creamier texture.

Optional: Dairy-free parmesan cheese for serving

Serving option: a green veggie —such as asparagus, broccoli, green beans, or peas.

Directions:

  1. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a Ziplock bag.
  2. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
  3. Heat 3 tablespoons of the clarified butter/ghee in a large skillet over medium-high heat. (Use a stainless-steel pan for the best browning. Nonstick will work, but you won’t get that nice golden color on the chicken.)
  4. Place the flour-dusted chicken in the pan, shaking off any excess first. Fry for 3 minutes on each side until golden, then remove the chicken to a plate.
  5. Lower the heat to medium and add the remaining tablespoon of ghee.
  6. Add the mushrooms and stir frequently until nicely browned, about 4-5 minutes.
  7. Add the shallots, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon of pepper, and cook for 2 minutes.
  8. Pour the Marsala into the pan, then use a wooden spoon to scrape any brown bits from the bottom of the pan into the liquid.
  9. Add the chicken broth and thyme, and simmer for 10 minutes to reduce the sauce.
  10. If the sauce is not thick enough, add the starch/flour slurry a little at a time, mixing well.
  11. Return the chicken to the pan; simmer gently for 1-2 minutes to heat it through.
  12. Garnish with chopped parsley before serving.

Enjoy!   

  • Free from wheat, gluten,  corn, soy, dairy, eggs, nuts, and refined sugar.

For More Recipes, go to www.LisaStimmer.com