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Chicken marsala on a grey plate topped with mushrooms on a white wood background
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5 from 19 votes

Chicken Marsala (with no wine!)

This take on Chicken Marsala is gluten free and migraine diet safe, without the wine or alcohol triggers. It's a decadent and easy family meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free, Low Salt
Servings: 4 people
Calories: 427kcal
Author: Alicia


  • 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about ½" thick)
  • 3 tablespoon ghee or olive oil and butter * I like to use ghee instead of butter here since it can reach a higher smoke point
  • ½ cup all purpose flour * Use white rice or arrowroot flour for gluten free
  • 1 shallot, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 8-10 oz cremini mushrooms, sliced
  • 1.5 cups chicken or vegetable broth
  • ¼ cup heavy cream
  • 1 tablespoon white vinegar
  • ½ teaspoon ground mustard powder (or 1 teaspoon of dijon)
  • 1 teaspoon dried thyme leaves
  • 1.5 tablespoon fresh parsley, chopped


  • Lightly salt and pepper your chicken breasts, then dip them into your flour of choice.  Cover both sides with flour, shaking off the excess. Save 1 tablespoon of the flour for later.
  • In a large pan (emphasis on large!) over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter or 2 tablespoon of ghee. When shimmering, add flour coated chicken and fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate and cover with foil.
  • In the same skillet with the drippings from the chicken, add 1 more tablespoon of butter or ghee and melt. Add mushrooms for 3-4 minutes until browned on both sides The major tip here is to not crowd your mushrooms or they will steam. Give them some space in a single layer and they will get nicely browned. 
  • Add your shallots and garlic to the mushrooms, scraping up any bits from the bottom. Mix in the 1tbsp of flour. Pour in the chicken broth & vinegar and simmer over medium heat for about 5-7 minutes, until reduced by half and thickened.
  • Add the heavy cream, mustard, and thyme. Return the chicken to the sauce mixture and simmer another 2-3 minutes to thicken. Top with parsley and serve! 
  • I like to serve this with cauliflower rice or pureed cauliflower, and green beans. 


  • I like to use ghee instead of butter here since it can reach a higher smoke point, but combining olive oil and butter helps to not burn the butter at a higher heat. 


Calories: 427kcal | Carbohydrates: 18g | Protein: 28g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 82mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg