This restaurant classic gets a gluten free makeover with just two ingredient swaps! I can’t remember the last time I made Chicken Marsala. It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.
I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver! Each slice weighed about 6 oz. If you can’t find this, just use a whole breast and cut into 1/2″ slices.
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Ingredients:
- thin sliced chicken breast, about 6 oz. per serving
- olive oil
- white rice flour
- 2 tbsp. butter
- 1/4 cup shallots, sliced
- 8 oz. package button mushrooms, cleaned and sliced
- 1 tbsp. fresh minced sage leaves
- 1/2 cup dry marsala wine (not cooking wine!)
- 1/3 cup gluten free chicken broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 8 oz. gluten free penne (I used Barilla)
- Italian parsley for garnish
Preparation:
Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.
Heat a large pot of salted water for the pasta. Dredge the chicken breast in the rice flour, shaking off the excess.
Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken. Season with salt and pepper.
When the chicken is cooked through (check with a thermometer), remove to a plate. Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.
Add the butter to the pan and stir in the shallots. Cook for 30 seconds then add the mushrooms and sage. Season with salt and pepper.
Add the marsala wine to the pan and simmer to reduce by half.
Add the chicken broth and heavy cream and return to a simmer.
Add the chicken back to the pan, along with the pasta. Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.
Serve in bowls and garnish with Italian parsley.
Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine. I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe. I’m sure I’ll use the rest of it, because this meal was a definite do-over!
