What can I substitute for cream in chicken marsala?

In this gluten free chicken marsala recipe, I use full fat canned coconut milk instead of dairy based cream. It adds richness without overpowering the other flavors. If you're not avoiding dairy, lactose free cream or unsweetened almond cream works beautifully too.

What’s the difference between chicken masala and chicken marsala?

They may sound similar, but they’re completely different dishes. Chicken marsala is a Western style meal made with mushrooms and a rich brown sauce traditionally based on Marsala wine. gluten free chicken marsala recipe , on the other hand, is an Indian curry style dish with bold spices, tomato, and sometimes cream. This gluten free recipe focuses on the Italian-American comfort version.

Is chicken masala gluten-free?

Not always. Indian style gluten free chicken marsala recipe often is naturally gluten free, but packaged spice mixes, sauces, or thickening agents may contain gluten. As always, it depends on how it’s prepared. For our wine-free chicken marsala, we’ve made sure every ingredient is safe and labeled gluten-free.

Gluten Free Chicken Marsala Recipe 1 Rich, Safe Favorite

Name: Gluten Free Chicken Marsala Recipe Without Wine or Compromise
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 1/2 lbs boneless chicken, cut into thin fillets; 1/2 cup gluten-free all-purpose flour; 1 tsp garlic powder; 1 tsp sea salt; 1/4 tsp black pepper; 3 Tbsp avocado oil; 1 Tbsp butter, ghee, or more avocado oil; 8 oz baby bella mushrooms, chopped; 4 cloves garlic, minced; 1/2 cup unsweetened grape juice; 2 tbsp apple cider vinegar; 1 tbsp lemon juice; 1 cup chicken broth; 1 cup full-fat canned coconut milk; Sea salt, to taste; 1 Tbsp tapioca flour (optional)

Description

A rich, comforting gluten free chicken marsala recipe made without wine. Dairy-free and full of flavor, it’s the perfect dinner to show you care.

Ingredients

Scale

1 1/2 lbs boneless chicken, cut into thin fillets

1/2 cup gluten-free all-purpose flour

1 tsp garlic powder

1 tsp sea salt

1/4 tsp black pepper

3 Tbsp avocado oil

1 Tbsp butter, ghee, or more avocado oil

8 oz baby bella mushrooms, chopped

4 cloves garlic, minced

1/2 cup unsweetened grape juice

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 cup chicken broth

1 cup full-fat canned coconut milk

Sea salt, to taste

1 Tbsp tapioca flour (optional)

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Instructions

1. Mix flour, garlic powder, salt, and pepper in a bowl. Dredge chicken.

2. Sear chicken in avocado oil until golden. Set aside.

3. Sauté mushrooms in same pan with butter and remaining oil. Add garlic.

4. Add grape juice, vinegar, and lemon juice. Stir and scrape the pan.

5. Pour in broth and coconut milk. Simmer to reduce.

6. Add tapioca flour slurry if needed to thicken.

7. Return chicken to pan. Spoon sauce over and simmer together.

8. Serve hot with parsley and your choice of sides.

Notes

Check all labels to confirm gluten-free certification.

Store in fridge up to 3 days. Sauce can be frozen separately.

Perfect for dairy-free, wine-free, gluten-sensitive households.

Nutrition

Serving Size: 1 plate (1/4 recipe)
Calories: 415
Sugar: 3g
Sodium: 510mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg