Try this healthy, gluten-free take on an Italian American classic! This recipe is inspired by the culinary genius of Ina Garten. Tender chicken breasts, seared to golden perfection, are paired with a rich, earthy sauce of dried gourmet mushrooms, shallots, garlic, and thyme.
What Makes This Chicken Marsala Healthy?
We of course love to talk about gut health. The mushrooms in Chicken Marsala contribute to gut health due to their high fiber content, which supports digestive function and promotes a healthy microbiome.
Additionally, mushrooms contain prebiotics that nourish beneficial gut bacteria, aiding in digestion and overall gut health. With their rich array of vitamins, minerals, and antioxidants, mushrooms further support the immune system and reduce inflammation.
Since diverse species of mushrooms contribute to a diverse microbiome, I use mixed wild or gourmet mushrooms. And unlike Ina Garten’s recipe which uses fresh mushrooms, I reconstitute dried mushrooms which offer richer, more concentrated flavor than fresh.
You may ask, do dried mushrooms have the same health benefits as fresh? Unlike vegetables, which lose much of their nutritional value when processed, dried mushrooms retain their medicinal and immune-boosting properties when dried.
I keep a large container of The Wild Mushroom Co’s Dried Gourmet Mix European Mushrooms in my pantry.
What is Chicken Marsala Sauce Made Of?
Chicken Marsala sauce typically includes Marsala wine, chicken broth, mushrooms (such as cremini or button mushrooms), shallots or onions, garlic, butter, and sometimes heavy cream or flour for thickening. Ina Garten cooks sprigs of fresh thyme into her sauce, which elevates its rich flavor.
This Chicken Marsala recipe provides a gluten-free alternative by using potato starch rather than flour. (See the FAQs below for other gluten-free alternatives to flour.)
Which Marsala wine for Chicken Marsala?
Marsala is an Italian wine that can be trickier to find than other cooking wines. Your best bet is to go to a specialty wine merchant to find it. I have seen Marsala at Whole Foods, but not at other mainstream grocers.
For Chicken Marsala, it’s best to use a dry Marsala wine. Dry Marsala has a lower sugar content than sweet Marsala, which helps balance the flavors in the dish without making it overly sweet. Look for bottles labeled “dry” or “secco” when selecting Marsala wine for your Chicken Marsala recipe.
Ingredients
This recipe features tender chicken breast, earthy wild mushrooms, and the aromatic flavors of shallots, garlic, thyme, and Marsala. See the recipe card for exact quantities for each ingredient:
- boneless, skinless chicken breasts
- salt and pepper
- potato starch
- olive oil or avocado oil
- unsalted butter
- dried mixed wild mushrooms, reconstituted and chopped
- fresh thyme
- shallot
- fresh minced garlic
- dry Marsala wine
- chicken broth
- heavy cream
- fresh chopped parsley (for serving)
How to Make Chicken Marsala
Place dried mushrooms in a bowl of hot water to reconstitute them for about 15-20 minutes until soft (time depends on thickness of your mushrooms). Squeeze water from the mushrooms and chop roughly.
Sprinkle chicken breasts with salt, pepper, and potato starch. (If using flour, sprinkle or dredge chicken with it.)
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. A stainless steel pan provides the best browning.
Cook chicken in the pan, turning once, until the chicken is golden and barely cooked through, for about 5 minutes total. Transfer the chicken to a plate and keep warm.
To the same pan, melt the remaining tablespoon of butter over medium heat. Add mushrooms, shallots, garlic, and thyme sprigs. Season with salt and pepper to taste. Cook until softened and beginning to brown.
Add Marsala wine to deglaze the pan, scraping up bits from bottom of the pan.
Add chicken broth, reserved mushroom water, and heavy cream. Bring to a boil, then reduce to medium heat until sauce is reduced by about half.
Mix 1 Tbsp potato starch with a bit of water (or reserved mushroom juice) to create a slurry. Mix it into the pan, then add the cooked chicken along with accumulated juices. Reduce heat to low and simmer until chicken is warmed through and the sauce thickens. Remove thyme sprigs before serving.
Serve immediately, sprinkled with chopped fresh parsley.
What to Serve With Chicken Marsala
Serve Chicken Marsala alongside any of a variety of delicious options to create a well-rounded meal. Here are some ideas:
Creamy Mashed Potatoes: Velvety mashed potatoes complement the rich sauce of Chicken Marsala perfectly, providing a comforting and hearty side dish.
Garlic Herb Roasted Vegetables: Roasted vegetables like asparagus, carrots, and brussels sprouts seasoned with garlic and herbs add a flavorful and nutritious element to the meal.
Steamed Green Beans: Lightly steamed green beans seasoned with a sprinkle of salt and pepper provide a simple yet vibrant side that balances the richness of the Chicken Marsala.
Sautéed Spinach: Quick and easy sautéed spinach with garlic makes for a nutritious and flavorful accompaniment, adding a pop of green to the plate.
Creamy Polenta: Creamy polenta serves as a delicious base for Chicken Marsala, soaking up the flavorful sauce and adding a comforting texture to the meal.
Mixed Green Salad: A fresh mixed green salad with a light vinaigrette provides a refreshing contrast to the richness of the Chicken Marsala, creating a well-balanced meal.
Chicken Marsala Recipe FAQs
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can substitute boneless, skinless chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly as thighs may require slightly longer cooking.
Can I make Chicken Marsala without wine?
While Marsala wine is a key ingredient in traditional Chicken Marsala, you can substitute it with chicken broth or stock mixed with a bit of vinegar or lemon juice for acidity. However, keep in mind that this will alter the flavor profile of the dish.
Are there any substitutes for the Marsala wine?
Dry marsala wine provides a distinctive flavor to this dish (thus the name), but if you must substitute, possible alternatives could be dry Madeira wine or a darker sherry. If you don’t have those, you can try a port or red vermouth.
Can I use flour rather than potato starch?
You can absolutely use flour if you are not as concerned about gluten. In fact, that is what is typically used to dredge chicken for recipes like chicken marsala and chicken piccata. Simply replace the potato starch with flour in the same proportions.
What are other gluten-free substitutes for flour when dredging chicken?
Besides potato starch, cornstarch is a popular gluten-free alternative for dredging chicken. It creates a crispy exterior when fried and helps thicken sauces. Rice flour is another excellent gluten-free option. Almond flour adds a nutty flavor and a slightly denser coating than traditional flour.
How do I store leftovers?
Store any leftover Chicken Marsala in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until heated through before serving.
Can I freeze Chicken Marsala?
While you can freeze Chicken Marsala, the texture of the sauce may change slightly upon thawing and reheating. Freeze the cooled chicken and sauce separately in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What modifications did you make to Ina Garten’s original recipe?
Key differences from Ina’s recipe include the use of dried rather than fresh mushrooms, chicken breasts rather than whole chicken, marsala rather than sherry (after all, it’s marsala chicken!), use of potato starch rather than flour, and elimination of pinot grigio in the sauce.
Other Mushroom Recipes
- Mushroom wild rice
- Mushroom and kale egg bites
Chicken Marsala
Ingredients
- 1.5 lb boneless, skinless chicken breasts Pound to 1/4-in thick, or use tenderloins
- Salt and pepper
- 4 Tbsp potato starch, divided or flour if you're fine with gluten
- 1.5 Tbsp olive or avocado oil
- 2 Tbsp butter, divided
- 1.5 cup dried mixed wild mushrooms, reconstituted and chopped reserve the mushroom water
- 6 to 8 sprigs fresh thyme
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2/3 cup dry Marsala wine
- 1 cup chicken broth
- 1/3 cup water from reconstituting mushrooms
- 1.5 Tbsp heavy cream
- 2 Tbsp chopped fresh Italian parsley optional, for garnish
Instructions
- Place dried mushrooms in a bowl of hot water to reconstitute them for about 15-20 minutes until soft (time depends on thickness of your mushrooms). Squeeze water from the mushrooms and chop roughly.
- Sprinkle chicken breasts with salt, pepper, and potato starch. (If using flour, sprinkle or dredge chicken with it.)
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. A stainless steel pan provides the best browning.
- Cook chicken in the pan, turning once, until the chicken is golden and just barely cooked through, for about 5 minutes total. Transfer the chicken to a plate and keep warm.
- To the same pan, melt the remaining tablespoon of butter over medium heat. Add mushrooms, shallots, garlic, and thyme sprigs. Season with salt and pepper to taste. Cook until softened and beginning to brown.
- Add Marsala wine to deglaze the pan, scraping up bits from bottom of the pan.
- Add chicken broth, reserved mushroom water, and heavy cream. Bring to a boil, then reduce to medium heat until sauce is reduced by about half.
- Mix 1 Tbsp potato starch with a bit of mushroom or regular water to create a slurry. Mix it into the pan, then add the cooked chicken along with accumulated juices. Reduce heat to low and simmer until chicken is warmed through and the sauce has thickened. Remove thyme sprigs before serving.
- Serve immediately, sprinkled with chopped fresh parsley.
One Response
Yummy