Gluten Free Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Tender chicken cutlets get pounded thin, seared until deep golden, and simmered in a rich Marsala pan sauce built from browned cremini mushrooms, garlic, and fresh thyme. The wine reduces down with chicken broth until it's glossy and clings to a spoon, then a swirl of butter at the end takes it over the top. Every bite is that perfect combo of crisp-edged chicken and savory, wine-soaked mushrooms, finished with a scatter of fresh parsley for brightness. It's a restaurant-style dinner you can pull off on a weeknight, and it's a great fit for a gluten free table. Serve it over mashed potatoes, rice, or alongside a simple green salad to soak up every drop of that sauce.

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Ingredients

4 servings

2 large boneless, skinless chicken breasts (about 1.5 lb total)
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 kosher salt
¼ tsp black pepper
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp olive oil, divided
2 tbsp unsalted butter, divided
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
¾ cup dry marsala wine
¾ cup low-sodium chicken broth
1 tsp fresh thyme leaves

For serving

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

Instructions

1
Halve each chicken breast horizontally to create 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Season the cutlets on both sides with the salt and pepper. Spread the flour in a shallow dish and dredge each cutlet, pressing lightly so the flour adheres, then shaking off any excess.

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