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This delicious chicken marsala recipe is made today gluten free and you would never know if I hadn’t told you. If you say “well I’m not gluten free so I don’t care”, no problem. Simply substitute regular white flour for the gluten free in this recipe.
The gluten free flour I used for this recipe is called Pamela’s baking flour and it is awesome.
You can serve this recipe over a bed of white or brown rice or any noodle of your choice. I happen to use Trader Joe’s Rice noodles which are gluten free.
The terrific flavor in this recipe comes from the sauteed onions, mushrooms, all the spices and of course the Marsala wine. Make sure you use a good Marsala wine, not cooking wine. The longer it’s aged the better it will be. I spent about $12 for my bottle of Marsala.
This is simply the best chicken marsala recipe I’ve had.
It’s important to use a high enough temperature when you are browning/cooking the chicken. Make it golden brown and even a little bit crispy. This alone will create some great flavor.
Here are the ingredients:
1 1/4 tsp. roasted minced garlic, comes in a jar and is dried
1 1/4 tsp. Marjoram leaves, comes in a jar and is dried leaves
1 1/4 tsp. minced onion, comes in a jar and is dried
black pepper to taste
1 1/4 tsp. dried basil leaves
1/3 cup plus 2 tablespoons Pamela’s baking flour (gluten free) or regular flour
1 tsp. salt
1 1/4 lbs. boneless, skinless chicken breast, pounded 1/4 inch thick
3 Tbsp. butter, divided
2 to 3 Tbsp. olive oil
1/2 of a yellow onion, finely chopped
1 tsp. fresh lemon juice
1 1/2 cups of chicken broth
3/4 cup Marsala wine
Directions:
Slice (butterfly) the breast and then pound until about 1/4 inch thick. It’s important to pound the chicken pretty thin and try to make all the pieces about the same thickness. This way they will cook about the same time.
In a 9″ x 9″ dish, mix the flour, minced garlic, marjoram leaves, minced dried onion, salt and pepper. Reserve 2 tablespoons of the mixture and set aside.
Dredge and coat the chicken in the flour mixture.
Heat 1 tablespoon butter and 1 tbsp. olive oil in a large frying pan over medium high heat.
Cook chicken about 3 minutes per side or until there is no pink. You want the chicken to get nice and brown and slightly crispy. Turn over and cook an additional 3 minutes on the second side.
It’s important to not over cook the chicken or it will dry it out.
As the peices get done, place them in a dish to keep warm.
After the first batch of chicken is done, add the remaining 1 tbsp. of butter and olive oil to the pan and cook the rest of the chicken.
Once the chicken is done and you have removed it to the warming dish, add the finely chopped onion to the frying pan and cook for 2 minutes. Then add the mushrooms and add a little salt.
Cook this mixture for about 10 minutes or so.
In a separate bowl, mix the chicken broth and the reserved flour mixture. Add it and the marsala wine to the frying pan.
Bring the mixture to a boil while scraping the bottom of the pan to loosen the browned bits. Lower the heat and simmer for about 10 minutes.
Add the lemon juice and the dried basil leaves. Stir.
Cook for about 2 minutes or until the sauce thickens slightly.
Add the chicken back to the sauce and add a pat of butter to the pan.
Serve over noodles of your choice or rice. I like the noodles the best. Top with plenty of sauce over all. Heavenly.
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Thanks for stopping by.
Rockin Robin
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