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Gluten-Free Chicken Marsala

by Matt Kennard

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A weeknight pan sauce in one stainless skillet. The 1-to-1 dredge browns well and gives the sauce a little body.

Serves
4
Total
30 min
SearedGluten-freePoultryWeeknightWhat gluten-free means
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Notes

  • Flour: use the blue bag. The red bag is garbanzo and fava based and tastes beany in a delicate sauce. GF flour browns faster than wheat, so watch the heat on the second batch.
  • Bouillon: the label ratio is 1 tsp per cup, but the sauce reduces, so start at ½ tsp and add more at the end if needed. It's salty: taste before adding any salt.
  • GF check: Marsala is naturally gluten-free. Check the stock or bouillon label.
  • Sous vide chicken: if it's already cooked at 155°F, dredge it and give it a quick, hard sear, then build the sauce in the same pan.
  • To try next time: a teaspoon of white miso whisked into the stock for depth.

Ingredients

4

Method

  1. Season and dredge. Pat the chicken dry, season with 1 tsp of the salt and the pepper, and dredge in the flour, shaking off the excess.

  2. Sear the chicken (6 min per batch). Heat the oil and 1 tbsp butter in a large stainless skillet over medium-high. Sear the cutlets in batches until golden and just cooked through, about 3 minutes per side. Move to a plate.

  3. Brown the mushrooms (6 min). Add 1 tbsp more butter, the mushrooms and the remaining salt. Leave them alone at first, then stir, until browned and the liquid is gone.

  4. Aromatics (1 min). Add the onion powder, garlic and thyme near the end of the mushrooms and stir 20 to 30 seconds. Onion powder scorches fast in a dry pan, so don't add it earlier. With a shallot, add it here and give it a minute before the garlic.

  5. Deglaze and reduce (5 min). Pour in the Marsala, scraping up the fond, and reduce by about half. Add the bouillon water and simmer until slightly thickened.

  6. Finish the sauce. Stir in the cream if using, then swirl in the last 2 tbsp butter off the heat. Taste before salting.

  7. Return the chicken (2 min). Nestle the chicken and its juices back in, spoon the sauce over, warm through and top with parsley.

Goes with

Also good with
Glazed Heirloom Carrots

From the journal

  • Back in the Kitchen — The test of a passion isn't whether you keep it going every single week. It's whether you come back.

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