Gluten Free Almond Flour Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Almond Flour Chicken Marsala with Mushrooms

Almond flour gives these chicken cutlets a delicate, golden crust that crisps up beautifully in the skillet without any grain-based coating standing in the way. The mushrooms get a proper deep sear before garlic and fresh thyme join in, building a savory base for a sauce that reduces down with balsamic vinegar and a touch of honey until it's glossy and rich. Arrowroot powder does the thickening work here, whisked into a simple slurry that turns the pan sauce silky in just a minute or two, and a swirl of cold butter at the end rounds everything out with a beautiful sheen. Cutlets, mushrooms, and every bit of that glossy sauce all come back together in the pan for a finish that feels like a proper night-in dinner. It's a dependable pick for a gluten free table, with restaurant-style flavor that doesn't ask for anything complicated. Fresh parsley on top is a simple finishing touch that brightens the whole dish right before serving.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp fine sea salt
¼ tsp black pepper
½ cup almond flour
3 tbsp extra virgin olive oil, divided

For the sauce

16 oz cremini mushrooms, sliced ¼ inch thick
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 ½ cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tsp honey
1 tsp arrowroot powder
1 tbsp cold water
2 tbsp grass-fed butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper, then dredge lightly in the almond flour, shaking off any excess.
2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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