Gluten Free Leek Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Leek Chicken Marsala with Mushrooms

Thin chicken cutlets get pounded to an even thickness, seared until deeply golden, then simmered in a savory pan sauce built from softened leeks, earthy cremini mushrooms, and fresh thyme. The sauce reduces down to something glossy and rich, coating the back of a spoon before the chicken goes back in to soak up every bit of flavor. A scatter of fresh parsley finishes the dish with a bright, herby lift right before serving. It's a comforting, restaurant-style dinner that comes together in one skillet, and it's a great option for a gluten free table. Serve it over rice, mashed potatoes, or simply with a crusty slice on the side to catch the extra sauce.

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Ingredients

4 servings

For the chicken

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 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.
½ tsp salt
3 tbsp olive oil, divided

For the sauce

1 tbsp unsalted butter
2 cups cremini mushrooms, thinly sliced (about 8 oz)
2 leeks, white and light-green parts only, thinly sliced and rinsed
½ cup white grape juice
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
¼ tsp salt

For serving

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

Instructions

1
Halve each chicken breast horizontally to make 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
Combine the flour and 1/2 tsp salt in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess, and set aside on a plate.

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