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Gluten Free Chicken Marsala

A traditional Italian recipe adapted to be gluten free. A chicken breast dusted in GF flour, flavored with marsala wine to make Gluten Free Chicken Marsala.
Course dinner
Cuisine Chicken, Gluten free, Italian food
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  • 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!