Gluten-Free Marsala Chicken is a pan-fried vintage Italian-American dish in a mushroom sauce. Breaded thin cutlets lightly seared and served in a mushroom, caper, and Marsala wine sauce. Consequently, this dish is not served in Italy but only in America. Needless to say, it is an easy and decadent dish. Absolutely, perfect for company or anytime. Indeed, it is a classic dish in many Italian restaurants in the USA. 
Gluten-Free Chicken Marsala
Occasionally we all want to have food that is a little more decadent than other meals. In short, we desire food to not only nourish and feed our bodies but also our souls. Hence, this meal is luxurious, scrumptious, and tasty. Consequently, it is very easy to make and not as complicated as you might think. Nonetheless, this meal would be good for a first date, mother’s day, father’s day, or Valentine’s Day. I hope you enjoy this as much as my family does. If you don’t want to use alcohol just omit it.
Nevertheless, slice the chicken breast in half. Equally, important to cut the chicken is to pound chicken into thin cutlets. Lightly coat with a seasoned cassava flour mixture and fry up in a mixture of avocado oil and butter. Believe me, don’t leave out the butter. In fact, it should be noted that the butter adds so much flavor. At this time, fry up the cutlets on medium heat. Remove the chicken from the pan and add to a baking sheet. Cover the baking sheet in tin foil and top with a cooling rack. Place in the oven at 220 F to keep the chicken warm and crispy while making the sauce.
Last but not least, is to make the marsala mushroom sauce. Learn more about cassava flour here.
Marsala Wine:
In summary, dry Marsala wine is what really makes this dish. I highly suggest using the dry and not the sweet. Sweet is used for desserts. Furthermore, as the sauce cooks sauce will thicken and become a darker color.
Incidentally, it is yummy with mashed potatoes, mashed sweet potatoes, or pasta.
Non Alcoholic
Keep in mind the alcohol used will evaporate while cooking. There are many reasons people don’t want to use alcohol. I wanted to add a substitute for the Marsala wine. In conclusion, it will change the nutritional facts. Use a 1/4 cup of white grape juice, 2 tsp of pure vanilla, and 2 tbsp of white wine vinegar. Stir the ingredients together before adding the mixture to the recipe.
Gluten-Free Chicken Marsala
Ingredients:
- 4 chicken breasts
- 1/2 cup cassava flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons butter
- 3tablespoons avocado oil
- 1 tablespoon parsley
- 1 1/2 tablespoons capers
- 1 cup chopped mushrooms
- 3/4 cup Marsala wine
- 3 cups chicken broth
- 1/2 teaspoon dry mustard powder
- 1/2 cup chopped onion
- 1 minced garlic
- 1/8 cup tapioca flour
- 1/8 cup water
Directions
First, Preheat the oven to 220 F. Second place an oiled stone into the oven. Third, cut the chicken in thirds or half. Or just cut it into thin slices. Pound out the chicken until it is thin.
Combine cassava flour, salt, pepper, onion powder, and garlic powder. Pour the cassava flour mixture onto a plate. Gently dip the chicken into the flour and shake off any excess. It should be lightly sprinkled with flour. Finally, add avocado oil and butter to the pan on medium heat. Allow the pan to get hot. Place chicken into the hot pan and cook it for approximately 3 – 5 minutes per side depending on how thin you get your chicken.
Remove the chicken and add to a baking pan with a cooling rack inside the oven at 220 F. Most importantly, this will allow the chicken to stay warm while giving you time to cook the remaining chicken. Once all the chicken is cooked add it to the oven. Place onions, mushrooms, and garlic into the pan, and fry until onions are sauteed. Next add Marsala wine and chicken broth with powdered mustard, capers, and parsley. Cook for two to five minutes. Add tapioca and water together to make a slurry. Stir until thickened. Return the chicken to the sauce and allow the chicken to soak up the sauce. Lastly, turn off the heat and serve. Can be served with mashed potatoes, spaghetti squash, and cauliflower rice.
Gluten-free Chicken Marsala
Equipment
Ingredients
- 4 large chicken breast
- 3/4 cup cassava flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3 tbsp avocado oil
- 3 tbsp butter
- 1 cup sliced mushrooms
- 1/2 cup chopped onions
- 2 tsp minced garlic
- 3 cups chicken broth
- 1 tsp dry mustard
- 3/4 cup Dry Marsala Wine
- 1 1/2 tbsp capers
- 1/8 cup tapioca flour
- 1/8 cup water
- 1 tbsp chopped parsley
Instructions
- First, Preheat the oven to 200 F.
- Second place an oiled stone into the oven.
- Third, cut the chicken in thirds or half.4 large chicken breast
- Or just cut it into thin slices.
- Using a mallet pound out the chicken until it is thin.
- Combine cassava flour, salt, pepper, onion powder, and garlic powder.3/4 cup cassava flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder, 1/4 tsp garlic powder
- Pour the cassava flour mixture onto a plate.
- Gently dip the chicken into the flour and shake off any excess.
- It should be lightly sprinkled with flour.
- Finally, add avocado oil and butter to the pan on medium heat.3 tbsp avocado oil, 3 tbsp butter
- Allow the pan to get hot.
- Place chicken into the hot pan and cook it for approximately 3 - 5 minutes per side depending on how thin you get your chicken.
- Remove the cooked chicken to a baking pan with a cooling rack inside the oven at 220 F. (Most importantly, this will allow the chicken to stay warm while giving you time to cook the remaining chicken.) Once all the chicken is cooked add it to the oven.
- Once all the chicken is cooked add it to the oven.
- Place onions, mushrooms, and garlic into the pan, and fry until onions are sauteed.1 cup sliced mushrooms, 1/2 cup chopped onions, 2 tsp minced garlic
- Next add Marsala wine and chicken broth with powdered mustard, capers, and parsley.3 cups chicken broth, 1 tsp dry mustard, 3/4 cup Dry Marsala Wine, 1 1/2 tbsp capers, 1 tbsp chopped parsley
- Add tapioca and water together to make a slurry.1/8 cup tapioca flour, 1/8 cup water
- Stir until thickened.
- Return the chicken to the sauce and allow the chicken to soak up the sauce.
- Lastly, turn off the heat and serve.
- Can be served with mashed potatoes, spaghetti squash, and cauliflower rice.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat 12 g | 18 % |
| Saturated Fat 4 g | 20 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 64 mg | 21 % |
| Sodium 528 mg | 22 % |
| Potassium 219 mg | 6 % |
| Total Carbohydrate 10 g | 4 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 20 g | 40 % |
| Vitamin A | 1 % |
| Vitamin C | 8 % |
| Calcium | 1 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Looks tasty
It is. Let me know if you try it. Have an AWESOME day!
Another fantastic appetizing recipe by LaRena. I am
trying it as soon as the stores open, they are closed on Sunday here. I don’t think I can find a can find anything recipes as good and appetizing as this any place in the world. You are a genius.
Kickan