Gluten Free Whole30 Chicken Marsala

Total time40 min

Prep time15 min

Cook time25 min

Thin-pounded chicken cutlets get a light dredge before searing in ghee until deeply golden on the outside and juicy within — that quick sear is what gives this dish its restaurant-style crust. The mushrooms cook down in garlic-infused olive oil until concentrated and golden, then a splash of balsamic and a simmer of chicken broth build a rich, savory pan sauce with fresh thyme running through it. A quick tapioca slurry thickens everything to a silky, spoon-coating consistency, so the sauce clings beautifully when the cutlets are nestled back in to finish cooking. Finished with a scatter of fresh parsley, it eats like a special-occasion dinner but comes together in one skillet. This one is a genuinely solid pick for a gluten free table, delivering all the classic marsala-style comfort without any grain-based thickeners or coatings anywhere in the process.

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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 tsp fine sea salt
¼ tsp black pepper
2 tbsp tapioca starch
2 tbsp ghee, divided

For the sauce

10 oz cremini mushrooms, thinly sliced
2 tbsp garlic-infused olive oil
1 ½ cups chicken broth
2 tbsp balsamic vinegar
1 tsp tapioca starch
1 tbsp cold water
1 tsp fresh thyme leaves
¼ tsp fine sea salt, or to taste

For serving

1 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
Season the cutlets on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Spread the 2 tbsp tapioca starch on a plate and dredge each cutlet lightly on both sides, shaking off any excess.

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