This super simple chicken marsala is perfect for a weeknight meal or fancy enough for dinner party. I made it for the first time while I was pregnant with Baby 5 and struggling to find delicious meals that were gluten free and diabetic friendly. Gestational diabetes really kicked my butt – even with the insulin and a really strict diet, I had a tough go of things.
Being such a food lover, having so many things I couldn’t eat became really depressing. As someone with celiac, I already feel left out from some fun food circles to begin with but, adding in the restrictions from my diabetes – and DURING THE HOLIDAYS!!! – was tough.
The first time I made this because a friend of mine was hosting a big Christmas party and was cooking EVERYTHING herself (don’t you just love those kind of people?!). The theme was Italian so I needed to make something gluten-free and diabetic friendly that I could put right in the middle of the pasta and the meatballs and the big salads and it would look like it was meant to be there. I have to confess right away that I love to eat chicken marsala but I had never actually tried to make it before the night of the party.
Folks, don’t try this at home… A few hours before the party, I bought about 12 pounds of chicken breasts, a large quantity of mushrooms, a small bottle of Marsala wine and then I came home and googled chicken marsala recipes. They all seemed pretty similar – chicken, mushrooms, marsala wine. I got this.
Conveniently, I also had about a dozen slices of prosciutto in the fridge to go along with my everything-is-better-with-bacon mantra. (Gestational diabetes = lots and lots of protein!!) Just in case the flavor didn’t come out quite right, I knew crispy prosciutto would save the day. Chicken marsala turned out to be the perfect dish for the evening. Thankfully, someone saved me the very last 1/2 piece so I could test it for myself – it was amazing. I have since made chicken marsala a couple of times for my family and we never have leftovers. It is really that good and definitely a kid favorite – by the time I have served all four of my kiddos, the first one is finished and asking for seconds. This is why moms eat standing up, right?
Because you lightly bread and saute the chicken breasts, there is a bit of a mess involved, but it’s worth it. I promise. Your ingredient list for this recipe is super simple – this might be one of the rare meals in my house that didn’t involve me chopping onions or garlic. If you don’t have prosciutto, substitute 2 or 3 slices of bacon. We served our chicken marsala with a large green salad to keep it low-carb while I was following my gestational diabetes diet but you could also serve it with a side of your favorite pasta, rice, or mashed potatoes. Enjoy!
Super Simple Chicken Marsala
- 1½ - 2 lbs chicken breasts , split and flattened
- ½ cup flour (I used Cup4Cup gluten-free flour)
- Salt and pepper
- 2 T . olive oil
- 2 T . butter
- 8 - 10 slices prosciutto , chopped
- 3 c . sliced mushrooms
- ½ c . Marsala wine
- ½ c . chicken broth
- 2 - 3 T . butter
- Handful of parsley , chopped (optional)
Cut your chicken breasts in half and flatten them with a mallet. Cut into appropriate "dinner sized" pieces and season both sides with salt and pepper.
Melt butter and olive oil together in a large frying pan.
Lightly dredge your chicken in flour so that both sides are evenly coated.
Cook your chicken pieces 3 to 4 minutes per side - flip only once. Remove from the pan when they are fully cooked and set aside. Cook the chicken in 2 batches so that it cooks evenly. Add more butter and olive oil if necessary.
In a heavy bottomed pan, add a drizzle of olive oil. Cook the chopped prosciutto until it is crispy. Remove from the pan.
Add the sliced mushrooms and cook until they are browned.
Add the Marsala wine and cook for about 5 minutes over medium heat.
Add the chicken broth and 2 to 3 more tablespoons of butter.
Add the cooked chicken and chopped prosciutto (or bacon) and heat through for a few minutes. Top with chopped parsley if you have it. Enjoy!