Gluten Free Balsamic Chicken Marsala

Gluten Free Balsamic Chicken Marsala

Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir  the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it’s dunking in the sauce.

Gluten Free Balsamic Chicken Marsala
Veggies for Gluten Free Balsamic Chicken Marsala

While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you’ll see them later, I promise.

Gluten Free Balsamic Chicken Marsala Sauce
Sauce in the making

First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.

Gluten Free Balsamic Chicken Marsala
The finished product

Serve it up! YOU WILL LIKE IT!. We sure did!

Print Recipe
Gluten free Balsamic Chicken Marsala BigOven - Save recipe or add to grocery list Yum
Gluten free Balsamic Chicken Marsala is chicken tenders sautéed with red wine, mushrooms, rosemary, onions and a few other veggies, then served with rice.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a small sauce pan on the stove set on high. Add 1 1/2 cups water 3/4 cups rice and dash of salt. Stir the water and the rice together. Put a lid on the pot. When it starts to boil lower it to medium low and stir every 2 minutes or so as you prepare your Gluten Free Balsamic Chicken Marsala. Put a skillet on at medium high and add 1 tbsp. olive oil. Salt and pepper the chicken and fry about 2-3 minutes a side. Time depends on the thickness of the filets. When they are firm to the touch and the juice running out is clear remove the chicken to a dish to await it's dunking in the sauce.
  2. While the chicken is cooking chop and slice the veggies. You are free to use the mushrooms of your choice. Most of the time we use jarred shitake mushrooms but tonight we went with sliced baby portabellas. They are not in the pic but you'll see them later, I promise.
  3. First put the onions, rosemary and the mushrooms in the pan. Sprinkle with a little salt, black pepper and red pepper flakes. Stir with a wooden spoon scraping the bits left from cooking the chicken off the bottom of the pan. When the mushrooms and onions are just starting to get limp push them out to the side of the pan leaving a bare spot in the middle. Lay the slices of zucchini on the bare spot cook 1 minute each side. Then push the zucchini aside and put the garlic on the bare spot. When the garlic starts to sizzle squeeze the juice from half of a lemon on it. Let it cook in the lemon juice for a minute. Add the tomatoes, wine, balsamic vinegar and butter. Bring it up to a simmer and reduce the heat to medium low. Put the chicken back in and mix the chicken pieces into the sauce. Simmer, mixing often until the sauce is reduced to the thickness YOU want it to be. If you get impatient and want it thicker NOW then whisk a little corn starch and water together then gradually whisk the mixture into the sauce. It thickens real fast so be quick with getting it through the sauce evenly. If the rice is done before the marsala just turn off the heat and leave the pot on the burner.
  4. erve it up! YOU WILL LIKE IT!. We sure did!
    Gluten Free Balsamic Chicken Marsala
Share this Recipe
Powered by WP Ultimate Recipe