Chicken Marsala Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Gluten-free flour: Used to dredge the chicken, ensuring a crispy exterior without gluten.

Marsala wine: A sweet, fortified wine that adds depth and richness to the sauce.

Chicken broth: Low sodium is preferred to control the saltiness of the dish.

Mushrooms: Sliced and cooked to add an earthy flavor to the sauce.

Olive oil: Used for cooking the chicken and mushrooms.

Butter: Adds richness and helps in browning the chicken.

Garlic: Minced to add a fragrant aroma and flavor.

Salt: Used to season the dish to taste.

Black pepper: Adds a bit of heat and seasoning.

Parsley: Chopped fresh for garnish, adding a pop of color and freshness.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents mess but also ensures the meat fibers remain intact, resulting in a more tender chicken. Use the flat side of a meat mallet and work from the center outwards for the best results.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative for coating the chicken.

• marsala wine - Substitute with dry sherry: Dry sherry has a similar depth of flavor and sweetness to marsala wine, making it a suitable substitute.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used to keep the dish vegetarian-friendly and still provide a rich flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for sautéing.

• butter - Substitute with ghee: Ghee is clarified butter that is lactose-free and has a rich, nutty flavor, suitable for those who are lactose intolerant.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic and can be used to add depth to the dish.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that can add a salty, umami flavor to the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the sauce.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a different but equally fresh and vibrant flavor to garnish the dish.

• Allow the chicken marsala to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken breasts and marsala sauce into an airtight container. Ensure the container is large enough to hold the chicken pieces without crowding.
• If you have leftover mushrooms and sauce, store them separately in another airtight container to maintain their texture and flavor.
• Label the containers with the date to keep track of freshness.
• For short-term storage, place the containers in the refrigerator. The chicken marsala will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Wrap each chicken breast individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped chicken pieces in a freezer-safe bag or container, ensuring to remove as much air as possible before sealing.
• Store the marsala sauce in a separate freezer-safe container, leaving some space at the top for expansion.
• When ready to enjoy, thaw the chicken marsala in the refrigerator overnight.
• Reheat gently in a skillet over medium heat, adding a splash of chicken broth or marsala wine to refresh the sauce if needed.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or water to the pan.
  2. Add the leftover chicken marsala to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Heat for about 10-15 minutes, stirring occasionally, until the chicken is warmed through and the sauce is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken marsala in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chicken is heated through and the sauce is hot and bubbly.

• Microwave Method:

  1. Place the chicken marsala in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the chicken is thoroughly heated.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken marsala in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the chicken marsala in the slow cooker.
  2. Add a splash of chicken broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the chicken is warmed through.

• Meat mallet: Used to pound the chicken breasts to an even thickness.

• Shallow dish: Ideal for dredging the chicken in gluten-free flour.

• Skillet: Necessary for cooking the chicken, mushrooms, and sauce.

• Tongs: Handy for flipping the chicken breasts while cooking.

• Wooden spoon: Perfect for scraping up browned bits from the bottom of the skillet.

• Measuring cups: Used to measure the marsala wine and chicken broth.

• Garlic press: Useful for mincing the garlic cloves.

• Cutting board: Essential for chopping fresh parsley and preparing other ingredients.

• Chef's knife: Needed for chopping parsley and slicing mushrooms.

• Serving platter: Great for setting aside the cooked chicken and for serving the final dish.

Pound the chicken ahead: Prepare the chicken breasts by pounding them to an even thickness in advance. This ensures even cooking and saves time during meal prep.

Pre-slice mushrooms: Buy pre-sliced mushrooms or slice them ahead of time. This reduces prep work and speeds up the cooking process.

Measure ingredients beforehand: Measure out the gluten-free flour, marsala wine, and chicken broth before starting. Having everything ready to go makes the cooking process smoother.

Use one skillet: Cook everything in the same skillet to save on cleanup time. This also helps to build layers of flavor in the dish.