Description
Indulge in this perfectly pan-seared chicken bathed in a rich, savory Marsala wine and mushroom sauce, all completely gluten-free. It’s a restaurant-quality dish made easy at home, promising deep flavors and tender chicken.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- ½ cup gluten-free all-purpose flour blend (with xanthan gum)
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini (baby bella) mushrooms, sliced
- 1 large shallot, finely minced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup gluten-free chicken broth (low sodium preferred)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Pound chicken breasts to ½-inch thickness. Season generously with salt and pepper.
- Dredge Chicken: Dredge each cutlet in gluten-free flour, shaking off excess.
- Sear Chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through (165°F). Remove and set aside.
- Sauté Aromatics: Add remaining olive oil and butter to the skillet. Add mushrooms and sauté for 5-7 minutes until softened. Add shallots and garlic, cooking for 1-2 minutes until fragrant.
- Deglaze: Pour in Marsala wine, scraping up browned bits. Simmer for 2-3 minutes until reduced by half.
- Simmer Sauce: Stir in chicken broth. Simmer for 5-7 minutes, until slightly thickened. Season to taste.
- Combine & Serve: Return chicken to the skillet, spooning sauce over. Heat through for 1-2 minutes. Garnish with fresh parsley and serve immediately.
- Prep Time: 15 mins
- Cook Time: 25 mins