Gluten-Free and Dairy-Free Chicken Marsala
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
439 kcal
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Course
Main Course
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Cuisine
Italian
Gluten-Free and Dairy-Free Chicken Marsala
Description
Gluten-Free and Dairy-Free Chicken Marsala features thin chicken fillets coated in a gluten-free flour mixture seasoned with garlic powder, sea salt, and black pepper, then pan-seared in avocado oil and a dairy-free butter substitute or ghee. The pan is then used to cook baby bella mushrooms and garlic until golden before deglazing with chicken broth and Marsala wine. Coconut milk enriches the sauce, making it creamy without dairy, while optional tapioca flour helps thicken it.
The finished dish offers tender chicken and a savory, creamy sauce with a hint of sweetness from the Marsala wine and earthy mushroom tones. Cooking the sauce until it reduces slightly concentrates the flavors and achieves a desirable thickness. This version accommodates dietary needs without compromising the depth traditionally found in Chicken Marsala.
Serve the chicken and sauce over gluten-free pasta, rice, or vegetables to absorb the flavorful marsala sauce. The combination of milk alternatives and gluten-free flour ensures a safe meal for those avoiding gluten and dairy.
Notes suggest substituting regular all-purpose flour if not gluten-free and using ghee or butter for non-dairy needs. Tapioca flour can be replaced by arrowroot or gluten-free flour for thickening. Cooking times and preparation reflect searing chicken and building flavor progressively.
Ingredients
- 1 1/2 lbs chicken cut into thin fillets, boneless
- 1/2 cup all-purpose flour gluten-free
- 1 tsp garlic powder
- 1 tsp salt sea salt
- 1/4 tsp black pepper
- 3 Tbsp avocado oil
- 1 Tbsp butter or ghee or avocado oil
For the Sauce:
- 8 ounces baby bella mushroom chopped
- 4 cloves garlic
- 3/4 cup marsala wine
- 1 cup chicken broth
- 1 cup coconut milk full-fat, canned
- salt to taste, sea salt
- 1 Tbsp tapioca flour optional***
Instructions
- In a measuring cup, stir together the gluten-free flour, garlic powder, sea salt and black pepper. Pour this mixture on a plate.
- Dip both sides of each chicken fillet into the flour mixture, making sure each side is well-coated.
- Heat the avocado oil and the butter (or ghee) in a large skillet over medium-high.
- Place the chicken breasts onto the hot surface and cook 3 minutes per side, or until both sides have a golden-brown sear.
- Transfer the chicken to a plate and set aside while you prepare the marsala sauce.
- If needed, add more butter and/or avocado oil to the skillet and return to medium heat.
- Add the garlic and mushrooms and saute, stirring occasionally, until mushrooms begin to turn golden brown and start to stick to the skillet, about 3 minutes. Pour in half of the chicken broth to de-glaze the skillet and cook another 2 minutes.
- Add the remaining broth, marsala wine and coconut milk and bring to a full boil. Allow the sauce to boil until it begins to thicken and reduce, about 8 to 10 minutes. If desired, add 1 tablespoon of tapioca flour to thicken the sauce.
- Transfer the chicken back into the skillet with the marsala sauce and cover the skillet. Cook 10 minutes, then flip the chicken and cook an additional 2 to 5 minutes, until chicken is cooked through.
- Serve chicken marsala with choice of gluten-free noodles or steamed rice.
Notes
- Regular all-purpose flour may be used if gluten-free is not required.
- Use ghee or butter instead of avocado oil or dairy-free butter if dairy is acceptable.
- Tapioca flour for thickening can be substituted with arrowroot or gluten-free flour as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 439kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 43g | 86% |
| Fat | 24g | 37% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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