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Recipe by Yeshiva Me'on HaTorah

Gluten-Free Chicken Marsala

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets

My mother’s friend Beth is a great cook.  This is her no-fail recipe for Chicken Marsala.  What’s great is that it can be prepared in advance and frozen.

Ingredients

Main ingredients

  • 6 dark chicken cutlets (substitute white if preferred)

  • potato starch

  • olive oil

  • 10 ounces sliced fresh mushrooms

  • 3 cloves garlic, minced or crushed or 3 cubes Gefen Frozen Garlic

  • 1/4 cup Baron Herzog Chenin Blanc or other white wine

Directions

For the chicken

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Dredge cutlets in potato starch.

3.

Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.

4.

Place fried chicken into a 9- x 13-inch pan. Using the same skillet, sauté mushrooms and garlic until browned. Add wine, lemon juice, stock, salt, and pepper to vegetables. Bring to a boil.

5.

Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)

6.

Bake, covered, for 30 minutes.

Gluten-Free Chicken Marsala

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Bayla Metz
Bayla Metz
2 months ago

Hi! I plan on having my oven at 250 over yomtov, should I just keep it in the oven for longer? or rather make it completely and freeze it?

Jeanie Cohen
Jeanie Cohen
5 years ago

Marsala non gebroches chicken, what is the weight of chicken used? Haven’t made it yet but need to know weight of chicken.

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Raquel
Raquel
Reply to  Jeanie Cohen
5 years ago

I don’t have a specific weight but you can ask your butcher for the average weight of a dark chicken cutlet and multiply it by 6.

brachie ribiat
brachie ribiat
6 years ago

Chicken stock substitute What can I use instead of chicken stock

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Cnooymow{shman
Cnooymow{shman
Reply to  brachie ribiat
6 years ago

Vegetable broth should be great.

Cnoymous
Cnoymous
Reply to  Cnooymow{shman
6 years ago

Osem (MSG free) chicken soup flavoring dissolved in hot water.

Shira Y.
Shira Y.
7 years ago

Almond flour? Can I sub almond flour for potato starch? Thanks!

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Cnooymow{shman
Cnooymow{shman
Reply to  Shira Y.
7 years ago

I wouldn’t say they are interchangeable in general. But for the purpose of dredging and frying it should be fine. Just note the taste will be affected. Not badly, just will be different.

Sheri Paseka
Sheri Paseka
4 years ago

Excellent