I love chicken marsala and so does my family. But my old trusted recipe needed a slight alteration in order to fit my new gluten-free lifestyle.
I’m very happy to report that the conversion is absolutely painless AND positively delicious!
The only necessary change is with the flour. Instead of using all-purpose unbleached wheat flour, I substitute Bob’s Red Mill All Purpose Baking Flour.
I found it in the gluten-free section at Walmart. Really makes gluten-free cooking much easier…no flavor sacrifice whatsoever. Also, make sure the chicken broth isn’t harboring any hidden gluten.
4 large split breast pieces of boneless, skinless chicken
1/4 to 1/2 cup flour
salt and pepper to taste
1 head of garlic, peeled
16 oz fresh mushrooms, sliced
2-4T olive oil
3/4 cup marsala wine
3/4 cup chicken broth
Pound breasts to 1/2″ thickness and cut each one in half. Dredge breast pieces in flour seasoned with salt and pepper.
Fry in 1/4″ olive oil until browned on both sides and place in covered casserole to keep warm.
Save skillet drippings for gravy, but remove from skillet and set aside.
Add 2T butter and a little more oil to skillet, then add in peeled garlic cloves. I leave my cloves whole because I like to eat them this way and for those that don’t like garlic, it’s easier to avoid whole cloves.
Sautee’ garlic for a couple minutes then add mushroom slices.
When garlic and mushrooms are tender, add saved drippings and 1T flour. Mix well and stir constantly, cooking on medium flame for two or three minutes.
Add wine to mixture, stir until smooth and allow alcohol to cook out (couple minutes). Continue stirring.
Add broth and continue stirring while cooking. Once thickened, add chicken pieces into the gravy and allow to simmer together 5 – 10 minutes.
Serve with white rice or buttered noodles.