Chicken Marsala (Gluten-Free + Dairy-Free)

This gluten-free and dairy-free chicken marsala recipe is one of our favorite chicken dinners to make at our house. The marsala cooking wine adds a wonderful depth of flavor, and the gluten-free flour crusts nicely on the chicken.

This recipe works well with chicken breasts or tenders, though I often find myself choosing tenders. It gives more surface area for the yummy crust on the outside of the chicken.

Chicken Marsala pairs well with rice or gluten-free pasta noodles.

Important Ingredients

• Marsala Cooking Wine — Marsala cooking wine provides the bulk of the flavor to this dish, and it wouldn't be the same without it.

• Mushrooms – Mushrooms pair well with the flavor of Marsala cooking wine. Any type of mushroom works well in this dish, though I often use Crimini or Baby Bella.

How to Make this Recipe

Slice mushrooms. Slice mushrooms and set aside till needed.

Mix dry ingredients for dredging. Mix the Bob's Red Mill Gluten-Free 1 to 1 Baking Flour, sea salt, garlic powder, pepper, and paprika in a bowl. Dredge each chicken piece in the flour mixture until well coated.

Warm a saute pan. Warm a large saute pan for several minutes at medium heat.

Saute chicken. Add 1 Tablespoon of olive oil and 1 Tablespoon of vegan butter to the pre-warmed saute pan and give both a minute to warm. Then add your dredged chicken tenders/breasts. You want the chicken to sizzle (but not splatter) when it hits the pan. This will allow the chicken to form a crust. Fry the chicken for about 4 minutes per side, until the outside is golden and crispy.

Remove chicken. Remove the chicken from the pan. Feel free to cover it to retain its heat. We'll return it to the pan once the sauce is made.

Add oil, butter, and mushrooms. After removing the chicken, add the remaining 1 Tablespoon of olive oil and 1 Tablespoon of vegan butter to your warm saute pan. Add the sliced mushrooms. Stir till well coated in oil and butter and saute for about 4 minutes on medium heat or till beginning to soften.

Add garlic. Add the minced garlic and saute for another minute.

Add liquids. Add Marsala cooking wine and chicken broth to the pan and bring to a boil. Once boiling, reduce down for approximately 15 minutes, or until the sauce has lessened by about half. Add the coconut milk and return the chicken to the pan. Turn off the heat.

Add parsley. Remove the pan from the heat and add the fresh parsley and serve.

Recipe Notes

Don't overcrowd the pan. An overcrowded pan will prevent the chicken from browning.

Don't rinse your chicken. As well as spreading germs, rinsing your chicken will make it wet and may cause clumping with the gluten-free flour.