This Easy Chicken Marsala is a slight variation on the original. Although, even traditional recipes for this Italian American dish vary greatly from recipe to recipe. You’ll find that most recipes coats the chicken in flour and uses a ton of butter. In an effort to make this gluten and dairy free, I’ve omitted or found ways around using those ingredients. The butter was relatively easy to substitute with extra virgin olive oil. Instead of flouring the chicken, I just skipped that step. The flour helps to thicken the sauce, which can be done by adding using arrowroot starch later on in the recipe. The substitutions don’t change the flavor of this dish. The chicken is still juicy and the sauce is packed with mushrooms and the unique flavor of the marsala wine.
My parents came to for an extended visit again. They just can’t stay away from the baby. It’s so nice to have help around dinnertime. He’s now spoiled with affection. He hardly knows when I sneak off to prepare dinner. I served this dish to my parents and they were astonished that I could eat it as I’m only eating AIP and paleo dishes. It was so rich that they thought it must have butter. I love surprising people with making their favorite dishes just a little bit healthier without them noticing.
Easy Chicken Marsala
- 1 pound boneless skinless Chicken Thighs
- 1 tablespoon Arrowroot Flour
- Ground Black Pepper optional for AIP, AIP reintroduction
- 2 tablespoon Extra Virgin Olive Oil
- 1 cup Marsala Wine
- 1 pound White Mushrooms sliced
- 1/2 teaspoon Italian Seasonings
- 1/2 cup Chicken Broth
- 2 tablespoons Parsley chopped (as a garnish)
- Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over a medium high heat.
- Cook chicken in the skillet for about 2-3 minutes on each side.
- Once the chicken is cooked remove it from the pan and keep covered with foil.
- Turn off the heat and then add the wine to the pan to deglaze.
- Turn the heat back on to high and the stir the wine and scrap the chicken bits from the bottom of the pan.
- Let the wine cook for 2-3 minutes until the alcohol smell has reduced.
- Turn the heat down to medium high and then add the mushrooms to the pan and cook for about 5 minutes or until cooked through and the liquid has started to reduce.
- While the mushrooms are cooking, add the arrowroot to the broth. Take care to mix thoroughly as you don’t want any lumps in the sauce.
- Once the mushrooms have finished cooking, add the chicken broth and the Italian seasonings to the pan.
- Stir to combine and then add the chicken back into the pan.
- Reduce the heat to low and cover then let simmer for another 2-3 minutes or until the chicken is cooked through.
- Remove from the heat and sprinkle with parsley.
- Serve immediately.