As I continue to explore the nuances of gluten free cooking, the inspiration for this dish was checking my pantry and seeing I had a little marsala wine left in a bottle and it was time to finish it. My wife and I do not eat red meat often, so we have a lot of chicken. The go to family favorite is my CHICKEN MILANESE. As an alternative, I present chicken marsala – a quite simple and very flavorful dish.
One of my learning experiences from this recipe is don’t always try to use up everything in your fridge on the same recipe. I also had some buttermilk in the fridge and it would not last long. So I had the bright idea to soak the chicken in buttermilk prior to dredging the chicken. Soaking the chicken in buttermilk is a traditional step in making fried chicken – not chicken marsala. So the problem with this execution is the buttermilk causes the dredge to adhere to the chicken. When pan frying the chicken, you get a crispy exterior but then it softens when the dish is finished off with the marsala wine.
The correct way to execute the dish is to simply dredge the chicken in your gluten free flour, I used rice flour and pan fry it. The result is a nice browning on the chicken which is removed from the pan and set aside. Next, the sauce is developed in the same pan picking up all the flavor from the browning of the chicken. The shallots are softened, the garlic added and finally marasla and chicken stock are added.
The cast of characters.
The building of the dish.
The Gluten Free Chicken Marsala Plated.
Gluten Free Chicken Marsala
- 4 Whole Chicken Breasts
- 2 Tbsp Canola Oil
- 1/2 Cup Rice Flour
- 1 Tbsp Arrowroot Starch
- 1 1/2 Cups Buttermilk
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1/2 Cup Marsala Wine
- 1 Cup Chicken Stock
- 1 Whole Shallot diced
- 3 Cloves Garlic minced
Begin by soaking the chicken in the buttermilk for at least 30 minutes.
Set up your dredging station with the rice flour and arrowroot flour. Remove the chicken from the buttermilk and season with the salt and pepper.
Heat 1 ½ tbsp. of oil in the skillet on medium high heat. Add the dredged chicken and cook about 2 minutes per side. Remove the chicken and set on a plate.
Next, add the remaining oil and warm. Add in the shallots and cook for 2 - 3 minutes until they soften. Add in the garlic and cook for 1 minute releasing its flavor. Pour in the marsala and chicken stock and reduce it by about 1/3. Add in the chicken, cover the pot and cook on medium heat for 15 minutes flippling half way through.
Serve and enjoy!