# Gluten Free Chicken Marsala · What the Fork

Gluten Free Chicken Marsala · What the Fork takes 50 min (20 min prep, 30 min cooking) and serves 4.

Recipe by whattheforkfoodblog.com · original: https://www.whattheforkfoodblog.com/2015/12/16/gluten-free-chicken-marsala/  
Cuisine: Italian · Dish: Pasta, Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-chicken-marsala-recipe (with step-by-step Cook Mode)

This skillet gluten free chicken marsala is an easy weeknight meal that’s good enough to serve to company. It’s full of mushrooms, shallots, and coated in a silky marsala sauce.

## Ingredients (serves 4)

- 1 12 oz box gluten free penne
- 5 tbsp extra virgin olive oil (divided)
- 1 lb boneless chicken breast (cut into 1 1/2 inch pieces and seasoned with salt and pepper)
- ¼ C gluten free all-purpose flour
- 1 lb baby bella mushrooms (sliced)
- 1 small shallot (minced)
- ½ C dry marsala wine
- 1 C gluten free chicken broth
- 1 tsp dried sage
- ¼ C fresh parsley (chopped)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

## Steps

1. Cut the chicken breast into 1 1/2 inch pieces and season with salt and pepper
2. Slice the baby bella mushrooms
3. Mince the shallot and chop the fresh parsley
4. Cook the pasta according to the package directions for al dente pasta, being careful not to over-cook
5. Add the chicken and the flour to a zip-lock bag and shake to coat the chicken with the flour
6. Heat 3 tablespoons of the olive oil in a large skillet over medium heat
7. When the oil is hot, add the chicken (leaving any excess flour in the bag) and cook until golden brown on both sides and cooked through
8. Remove the chicken from the pan to a plate and cover with aluminum foil while you cook the mushrooms
9. Heat the remaining 2 tablespoons of oil in the same pan
10. When the oil is hot, add the mushrooms and cook, stirring occasionally
11. Add the shallot and cook until it's soft
12. Add the marsala wine to the pan to deglaze it, scraping up any bits stuck to the bottom of the pan, and cook until the wine is nearly evaporated
13. Add the chicken broth, chicken, sage, and penne to the pan and stir well to coat the pasta with the sauce, letting the pasta soak up almost all of the chicken broth
14. Stir in the parsley and season with salt and pepper to taste, then serve immediately

## Good to know

### Swaps

- No baby bella mushrooms? Sliced white button mushrooms work the same way.
- No dry marsala wine? Use 1/2 cup chicken broth plus 1 tbsp balsamic vinegar in its place.
- No fresh parsley? Use about 4 tsp dried parsley instead of the 1/4 cup fresh.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3 days.

### Making it ahead

Slice the mushrooms, mince the shallot and cut the chicken up to a day ahead and keep covered in the fridge until ready to cook.

## Nutrition (per serving, 1 g, as published by whattheforkfoodblog.com)

- Calories: 335 kcal
- Protein: 28 g
- Carbohydrates: 11 g
- Sugar: 2 g
- Fiber: 2 g
- Fat: 21 g
- Saturated fat: 3 g
- Unsaturated fat: 16 g
- Trans fat: 0.01 g
- Cholesterol: 73 mg
- Sodium: 141 mg