Gluten-Free and Dairy-Free Chicken Marsala
Chicken Marsala made dairy-free and gluten-free
Servings: 4 servings
Calories: 439kcal
Ingredients
- 1 1/2 lbs boneless chicken cut into thin fillets
- 1/2 cup gluten-free all-purpose flour*
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp avocado oil**
For the Sauce:
- 8 ounces baby bella mushrooms chopped
- 4 cloves garlic
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1 cup full-fat canned coconut milk
- sea salt to taste
- 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 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 ghee 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.
Video
Notes
*You can use regular all-purpose flour if you aren't gluten-free.
**If you aren't dairy-free, use 1 tablespoon of avocado oil and 2 tablespoons of ghee or butter.
***Replace tapioca flour with arrowroot flour or gluten-free flour if you'd like.
Nutrition
Serving: 1of 4 | Calories: 439kcal | Carbohydrates: 10g | Protein: 43g | Fat: 24g | Fiber: 1g | Sugar: 2g