Chicken Marsala

Gluten Free, Egg Free, Soy Free, Tree Nut Free, Peanut Free, Fish Free, Shellfish Free, & Dairy Free

What can I say about chicken marsala? My entire family loves it and it’s my sweet mama’s favorite. Throughout the years I’ve made it a couple different ways. Sometimes I just cook the chicken breasts whole, or I cut them up to bite size pieces. I’ve made it in the crockpot, which is my nieces’ favorite version. I’ve served it over noodles or with a side of veggies. I even turned it into a casserole. Any way you serve it, its mouthwatering! Today’s version is going to be the traditional whole chicken breasts with pasta. But the good news is, it’s going to be gluten free.

Now when I make this masterpiece, I love to use this pan I got at Amazon. It’s the Ozeri 12” stone pan. I am obsessed with stone pans by the way. They are naturally non-stick and don’t have all those toxic chemicals. They are extremely durable, scratch-resistant and super easy to clean. In fact, I’ve changed out all of my frying pans to stone pans.

To make the chicken marsala, I start off by rinsing the chicken then dipping it in King Arthur’s Gluten Free Flour. I season the flour with salt and pepper and dip the chicken in the flour and make sure to coat both sides. Then I brown both sides in the pan with a little bit of olive oil on medium heat.

Once the chicken is browned, I remove it from the pan. I then add a little more olive oil if needed and the chopped fresh mushrooms, a small onion and 3 gloves of minced garlic.

I let that sauté for a bit, I like the mushrooms to have a little color, then I add back the chicken and the marsala wine. I cover the pan and reduce the heat to low and let simmer for about 20 minutes.

Then I cook the gluten free pasta. I prefer Barilla gluten free. Just follow the directions on the package. When it’s done, I sprinkle a little olive oil over the pasta just so it doesn’t stick, plus I like the extra flavor. When it’s time to serve it up I put the pasta down first then the chicken and sprinkle with a little parsley.

A side note, if you want to make the sauce a little creamy, you can add about ½ a cup of your favorite non-dairy milk.

Ingredients

3-4 boneless skinless chicken breast
¼ cup King Arthur Gluten Free flour (Or a gluten free flour of your choice)
1 tablespoon olive oil
1 small onion
3 gloves minced garlic
1 package of fresh mushrooms quartered
½ a bottle of marsala cooking wine (Make sure its gluten free)
1 box of gluten free pasta (I like Barilla but use your favorite)
Salt and pepper to taste
A sprinkle of dried or fresh parsley

Directions

Rinse the chicken with water
Make the flour mixture. It’s just gluten free flour, salt and pepper then mix
Take the rinsed chicken and dip in the flour mixture make sure you coat each side really well. Then shake off any excess.
Add olive oil to pan and brown both sides of the chicken on medium heat.
Once chicken is browned remove from pan
Add a little more olive oil if needed and add your diced mushrooms, onion and garlic.
Sauté till the mushrooms get a little color.
Then add the chicken back and the marsala wine.
Cover and reduce heat to low and simmer for 20 minutes.
Cook the pasta according to the box directions.
Drain pasta and add a little olive oil and toss.
To plate, add pasta, then chicken, then sauce with veggies and sprinkle with dried or fresh parsley.

Happy Eating-

The Food Allergy Divas

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