CHICKEN MARSALA FOR 2

GLUTEN-FREE | DAIRY-FREE | COOKS FOR 2 | TOTAL TIME: 50 MIN


As many of you know, it is extremely hard to find a good gluten & dairy free marsala. In this recipe, I used what I had in my pantry, which was white cooking wine. Personally, I thought it was a delicious substitute but if you are looking for a gluten free marsala wine, all of Holland House Cooking wines are gluten free! I got this lovely recipe from a woman named Jenny Levine Finke. She is a certified integrative nutrition coach and has self-taught herself most of her gluten-free knowledge. As always, I will attach her social media platforms as well as her original recipe below.


INGREDIENTS:


  • 1 1/4 tbsp olive oil

  • 1/2 lbs boneless skinless chicken breasts

  • 1/4 cup gluten-free flour

  • 1/4 tsp tsp salt

  • Sprinkle of pepper

  • 8 oz of mushrooms, sliced

  • 1/2 tsp minced garlic

  • 1/2 cup chicken broth

  • 1/4 cup white cooking wine (in replace of the marsala wine)


INSTRUCTIONS:


  1. Heat oil in large pan over medium-heat.

  2. In a bowl or on a plate, I used a plate, combine flour, salt & pepper. Coat each piece of chicken in the mixture then place onto hot pan.

  3. Cook chicken on each side for about 4-5 minutes. This may different depending on the type of chicken used. I always used the meat thermometer to be sure it is fully cooked.

  4. Once chicken is done, set aside on a plate lined with a paper towel.

  5. Add sliced mushrooms to the hot pan. Cook until mushrooms are soft and browned, usually takes about 10 minutes.

  6. Next, add minced garlic to the pan & cook for 1 minute until fragrant.

  7. Add chicken broth and cooking wine & stir.

  8. Lastly, lower heat to medium-low & add chicken to the pan. Coat chicken in the sauce and simmer for about 2-3 minutes.

  9. Serve & enjoy :)


Jenny's original recipe was made for 6 but on the recipe you will see, you can change the number of guests you are feeding. I changed it to 2 guests and rounded the ingredients. I added more or less where it was needed. This dish was very savory and perfect for a nice 70 degree day. I cooked green beans on the side which were delicious.


Jenny's original recipe can be found here!

Jenny's Facebook page

Jenny's Twitter page

Jenny's Instagram page

Jenny's Pinterest page

Jenny's Youtube page


What do you use as a gluten-free substitute for marsala sauce?

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