Gluten-free Chicken Marsala
Gluten-Free Chicken Marsala Recipe a lightly breaded pan-fried thin Chicken cutlets in a savory, caper, mushroom, and marsala wine sauce.
Servings 8 servings
Calories 248kcal
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
Serving: 8servings | Calories: 248kcal | Carbohydrates: 10g | Protein: 20g