This Gluten-Free Chicken Marsala is full of flavor, from the earthy mushrooms to the sweet wine. A touch of cream and crispy Prosciutto di Parma DOP bring this plate together—and it’s all gluten-free. This post was sponsored by the Italian Trade Agency as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I cook Italian food the most at home, and almost always when I host. It’s what people ask me the most for when it comes to cooking for them. And I love it, because it reminds me of how I grew up.
There was never a holiday, birthday, or celebration that wasn’t filled with a table—really, mountain—of Italian food.
And in our house, there is no such thing as an Italian dinner without wine.
You can pair your dinner with an Italian wine, or make your dinner with an Italian wine. I almost always choose both.
Chicken Marsala is a very popular dish, but most people don’t really know what Marsala is or how to use it beyond this dish.
Marsala is a sweet, dry wine that is produced in Sicily. The wine is smooth and nutty with hints of vanilla and burnt honey. It pairs wonderfully with meats and earthy profiles. Hence, Chicken Marsala.
I like to make this gluten-free Chicken Marsala with Prosciutto di Parma DOP and a touch of cream. It’s simple, quick, and so delicious.
Now, the important question. Which Italian wine to drink with it?
I paired up with Italian Wines USA to share my passion for Italian wines.
All 20 of Italy’s regions produce wine, and Italy has more grape varieties than any other country in the world. Like their regions, each of their wines are completely unique. Italy’s wines represent the passion of the winemakers in direct correlation to their respect for the land and rich traditions.
I love exploring Italy’s wines, although I don’t think I’ll get to sip every single one of them, it can’t hurt to try. My family is from Sicily and Naples, so I enjoy hunting for wines from those regions. I love Nero d’Avola from Sicily and Fiano from Campania (Naples).
If someone told me that I had to pick one Italian wine to drink forever and one only, I would choose Lambrusco.
I love Lambrusco.
Lambrusco is the name of an ancient grape variety that pairs well with cured meats and rich dishes. It can range from pink in color to deep purple, and it has a slight effervescence to it. This semi-sparkling red is fruity, but generally dry (it will usually be labeled as “secco”) although sweeter versions are available, often labeled with the word “dolce” or “amabile.” Lambrusco comes from the western part of Emilia Romagna plus a small section of the Lombardy region.
It pairs perfectly with this easy and quick gluten-free Chicken Marsala.
Do you enjoy Italian wines or want to learn more about them? Visit Italian Wines USA and watch this video on Italian wines.
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Gluten-Free Chicken Marsala
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
This Gluten-Free Chicken Marsala is full of flavor, from the earthy mushrooms to the sweet wine. A touch of cream and crispy Prosciutto di Parma DOP bring this plate together—and it’s all gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon thyme
- 1 teaspoon salt, plus additional
- 1/2 teaspoon pepper, plus additional
- 1 1/2 pounds thinly-cut chicken breasts
- 3 ounces Prosciutto di Parma DOP, torn or thinly sliced
- 3 tablespoons butter
- 1 shallot, sliced
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1/3 cup chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium heat.
- In a shallow dish, mix together the flour, thyme, salt, and pepper. Dredge the chicken on both sides with the flour and place in the hot skillet.
- Sear the chicken breasts until golden brown and cooked through, about 3 minutes per side. Transfer to a plate and set aside.
- Add the Prosciutto di Parma DOP to the skillet with the reserved olive oil and drippings. Sear the Prosciutto until golden and crispy and some of the fat has rendered.
- Melt the butter in the skillet and once hot, add the shallot and garlic. Cook until translucent. Add in the mushrooms. Cook the mushrooms until they are golden and have released their water. Season with salt and pepper.
- Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Let the wine simmer and reduce by half. Pour in the stock.
- Cook the sauce until it has thickened, about 5 minutes. Stir in the cream and taste and adjust for seasoning.
- Add the chicken back to the pan to warm through. Serve garnished with fresh parsley.
Notes
Serve this Chicken Marsala over gluten-free pasta or with mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 541
- Sugar: 2.4g
- Sodium: 562mg
- Fat: 27.1g
- Saturated Fat: 10.4g
- Carbohydrates: 19g
- Fiber: 2.3g
- Protein: 45.6g
- Cholesterol: 164mg
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Last Updated on February 26, 2019 by Tiffany
So yummy! Used 1/4 cup of cornstarch instead of gf flour she subbed Madeira and still delicious.
Won’t be using the prosciutto. I cannot have pork. I’m hoping the end dish will be fine without it.