Healthy Chicken Marsala

by Barry Lewis

Prep time
5 mins
Cook time
25 mins


2 chicken breasts

100g gluten free flour

salt and pepper

tsp garlic powder

tsp oregano

tsp thyme

200g mushrooms, sliced

1 large red onion, diced

240ml chicken stock

150ml marsala

serve with steamed kale and rice


I absolutely loved trying out this recipe, this was actually suggested to me from a variety of people. Chicken marsala was one of the most popular recipes last Year and i’d never heard of it! The original dish has cream in it, but in this version it is omitted for a slightly healthy vibe using gluten free flour too.

Flatten the chicken breasts by bashing them with a rolling pin between two sheets of greaseproof paper. Season the flour in a bowl by adding some salt and pepper, plus the thyme, oregano and garlic powder, give it a little mix and set to one side. Lubricate a frying pan with some spray oil or a small drop of oil and fry the onions and mushrooms for 10 minutes until fully softened. Plonk in a bowl to one side. Now cook the chicken breasts in the same pan until golden brown on each side, they should cook through as they were bashed thin but do not worry if not as we cook them further in a moment.
Temporarily remove the chicken from the frying pan and pour the stock and marsala wine into the pan, bringing to a small simmer. Add the onions, mushrooms and chicken back into the pan and simmer until the stock has evaporated, driving flavour into the chicken and vegetables! This will take about ten minutes or so.
Serve the chicken with steamed kale and rice with the mushrooms and onions piled on top – I loved this recipe!