Marsala

by Andrea
Marsala
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Marsala truly is a reliable and amazing recipe. It tastes great, is easy to make, and and only takes 3 steps to complete! This marsala recipe is gluten-free, and using the gluten-free flour, I noticed that the sauce thickens better than with regular flour. Make this recipe and comment below!

Instructions to Making Marsala:

  • Chop onion and mushrooms into small pieces and set aside. On a plate, mix together the flour, salt, and pepper. After pounding the chicken out, melt the butter. First, dip the chicken in butter, then dip it into flour to coat it- turning it once to completely cover it.  
Preparing the Marsala
Dipping the chicken into the butter and flour mixture
  • In a large skillet, heat the oil over medium heat. Place chicken in the pan, and lightly brown (~8 minutes). Turn over chicken pieces, create room in pan and add mushrooms and onion into empty space. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and sauce is thickened.
Marsala

Tips:

  • Top it with some Parmesan cheese for an extra burst of flavor!
  • You can purchase “thinly sliced” chicken breasts instead of pounding out the chicken
Marsala
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Marsala

Recipe by AndreaCourse: Dinner, Lunch, Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

253

kcal
Total time

40

minutes

Ingredients

  • 1/2 cup gluten-free all purpose flour

  • 1/2 tsp salt

  • 1/4 tsp ground pepper

  • 3 skinless boneless chicken breast, pounded to 1/4 inch thick

  • 3 tbsp butter

  • 4 tbsp olive oil

  • 1 cup sliced mushrooms

  • 1/2 cup diced sweet onion

  • 1/2 cup marsala wine

Directions

  • Chop onion and mushrooms into small pieces and set aside.
  • On a plate, mix together the flour, salt, and pepper. After pounding the chicken out, melt the butter. First, dip the chicken in butter, then dip it into flour to coat it- turning it once to completely cover it.
  • In a large skillet, heat the oil over medium heat. Place chicken in the pan, and lightly brown (~8 minutes). Turn over chicken pieces, create room in pan and add mushrooms and onion into empty space. Pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and sauce is thickened.

Notes

  • You can purchase “thinly sliced” chicken breasts instead of pounding out the chicken

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