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Gluten Free Chicken Marsala

  • 10 min
    Prep Time
  • 50 min
    Total Time
  • 4 people
  • 329 per 1 serving


  • 1/4 cup cassava flour
  • 1 pound thin-sliced skinless boneless chicken breast halves
  • 2 tablespoons extra virgin olive oil, divided
  • 3 tablespoons butter (we like to use pastured butter)
  • 1 pound mushrooms, sliced
  • 1/2 cup dry Marsala wine
  • 1 cup Pacific Foods® Organic Chicken Stock, Unsalted


  • Step 1

    Season the chicken with salt and pepper. Coat the chicken with the flour. 

  • Step 2

    Heat 1 tablespoon oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until done and lightly browned on both sides. Remove the chicken from the skillet. 

  • Step 3

    Heat the remaining 1 tablespoon oil in the skillet. Add the mushrooms and cook for 10 minutes or until browned and any liquid has evaporated from the skillet. 

  • Step 4

    Add the wine and heat to a boil. Cook until the wine is reduced by half. Add the broth and heat to a boil. Cook until the broth is reduced by half. Add the remaining 2 tablespoons butter and stir until melted. Return the chicken to the skillet and cook until hot. Sprinkle with chopped fresh parsley before serving, if desired.

Calories 329
Total Fat 17 g
Sat. Fat 6.7 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 125 mg
Total Carb 6 g
Dietary Fiber 1 g
Sugar 1 g
Protein 21 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 2 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.