Gluten Free Chicken Marsala

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A delicious gluten free chicken marsala recipe that has just a touch of sweetness. If you haven’t found a marsala you enjoy, try a different brand. This one is devine!

Gluten Free Chicken Marsala


Yield: Serves 2 - 4

Gluten Free Chicken Marsala

Gluten free chicken marsala made crispy and then topped with an amazing mushroom wine sauce.


  • 2  skinless, boneless, chicken breasts sliced in half horizontally (lengthwise)
  • 1/2 cup white or brown rice flour (or potato or cornstarch)
  • Salt and ground black pepper. to taste
  • Up to 1/2 cup olive oil
  • 8 ounces button mushrooms, cleaned and sliced
  • 2 Tablespoons butter
  • 3/4 cup dry Marsala wine
  • 1/4 cup gluten free chicken broth* (Herb Ox, O Organics, Better Than Bouillon)
  • 2 Tablespoons heavy whipping cream (optional)
  • 1 Tablespoon brown sugar** (dark or light) (or pinch of stevia for sugar-free)
  • White or brown rice flour, for thickening (optional)
  • Chopped flat leaf parsley or basil, for garnish (optional)


  1. Using a tenderizing mallet or the bottom of a heavy glass, pound each chicken half breast so that each one is level in thickness.
  2. To a shallow bowl, season the flour with salt and pepper. Dredge all sides of the breasts in the flour mixture; and set aside.
  3. Preheat a heavy skillet with oil over medium-high heat or an electric skillet to 350ºF.
  4. Working in batches, if necessary, fry each side of the chicken slices for about 4 minutes on each side or until golden brown and no longer pink inside. Remove the chicken from the skillet and transfer to a plate. Cover with foil and keep in a warm oven.
  5. Reduce the skillet's heat to medium, add the butter, and stir until it melts.
  6. Add the wine, broth and sugar; and stir until sugar melts, about 4 minutes.
  7. Add the mushrooms and simmer until tender, about 5 minutes. Taste again and season with additional salt and pepper, to taste.
  8. If you desire a thicker sauce and you don't have time to reduce the sauce, sprinkle in a little rice flour and stir until thick.
  9. Add chicken to each plate, top with sauce and mushrooms, and serve immediately.


*Prepared chicken broth may contain allergens. Read labels carefully.

**If you prefer not to use brown sugar, consider substituting 1/4 cup of sweet Marsala wine for savory and omit the sugar.

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