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.
Gluten-Free Chicken Marsala
Recipe By Yeshiva Me'on HaTorah
- Cooking and Prep: 50 m
- Serves: 6
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No Allergens
Ingredients (10)
Main ingredients
Start Cooking
For the chicken
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Preheat oven to 350°F.
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Dredge cutlets in potato starch.
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Heat olive oil in a large skillet over medium-high heat. Fry cutlets in olive oil until chicken is no longer pink.
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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.
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Pour sauce over chicken. (Chicken can be frozen at this point. Add 25 minutes to baking time if baking frozen chicken.)
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Bake, covered, for 30 minutes.
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Marsala non gebroches chicken, what is the weight of chicken used?
Haven’t made it yet but need to know weight of chicken.Replies:
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. -
Replies:
Vegetable broth should be great.
Osem (MSG free) chicken soup flavoring dissolved in hot water. -
Replies:
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.
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Marsala non gebroches chicken, what is the weight of chicken used?
Haven’t made it yet but need to know weight of chicken.Replies:
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. -
Replies:
Vegetable broth should be great.
Osem (MSG free) chicken soup flavoring dissolved in hot water.
-
Replies:
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.
