Gluten Free Italian Classics | Chicken Marsala & Chicken Parm

Looking to indulge guilt-free? Us too! Join Giada (and her sous chef Bella 😸) as she makes mouthwatering gluten-free chicken recipes! From a savory Chicken Marsala to a classic Chicken Parmesan, they’re so delicious, but healthier for you too!

RECIPES:
➤ One Pan Chicken Marsala: https://bit.ly/42x9RCh
➤ Healthier Chicken Parmesan: https://bit.ly/3SyAUIG
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I’m back with my sous chef Bella making some chicken marsala right okay honey come on get to work so the beginning of every year after the holidays I’m feeling a little bit like I want to eat a little lighter but I still want to eat food food right

I tend to go a little cleaner a little healthier and a lot of times for a little while gluten-free two of my favorites are chicken marsala gluten-free chicken marsala and my um chicken parm it’s like a skinny chicken par so today I’m going to show you how

To make two of them we’re going to start with the chicken marsala this is a gluten-free chicken marsala because we’re going to use rice flour instead of regular flour but the rest is awesome and it’s all the same there is no dairy in it um we’re going to use some Marsala

Wine to give it lots of flavor hence the name chicken marsala different types of mushrooms for texture and a little bit of fresh time to really kind of bring home that herbal flavor so you’re not missing any flavor but you’re going to feel a lot lighter and that’s what I’m

Looking for I am a true lover of shallots I think since I spent time um yes Bella since I spent time in cooking in Paris I’ve sort of Fallen a love the shallots they’re sweeter they’re e they’re milder they don’t make me cry as much when I’m cooking so I tend to love

Them um but of course onion works here too so we’ve got our shallot we’re going to do two shallots um a couple of cloves of garlic clearly I’m having one of those days there we go and now my eyes are watering slightly remember when I said that I

Like shallots cuz they don’t make my eyes water I take that back just let me know if it looks like I’m literally going to cry into the shallots as for chopping I don’t I think just learning to to really have control over the knife may have been the

Toughest why are you acting so skittish Bella is like what’s the matter Bells what is going on with you honey oh she’s going to plop herself right here okay shallots are done so we can probably get those in the pan we’re going to start chopping some mushrooms

BS you going to watch me learn learn how to do that so depending on what mushrooms you get you can use all different kinds of mushrooms um shis and baby Bellas are sort of my favorite for this these are chakis right now that I’m chopping and slicing but if you can’t

Find it just use whatever mushrooms you like these are oyster mushrooms um also kind of a chewy meaty kind of texture which I really like so I like to do a sorted and I just kind of go to the store and see what they’ve got all right so for the chicken two breasts

Pounded not super thin but just butterfly them so they’re flat so I have four pieces cuz I cut the breast in half so now we’re going to season them with a littleit of salt my tuskin salt sprinkle it with a little bit of rice flour so instead of regular allpurpose flour

Which is what you know usually use for chicken marsala I’m using rice flour just to make it gluten-free and it does exactly the same thing it will thicken the sauce exactly like allpurpose flour but it’ll be a lot easier on your um system so we’re going to flip it and

We’re going to just season the other side so let’s get it in a hot pan yeah it’s nice and hot and what we want to do is get a nice crust on the outside of the chicken don’t worry about it being completely cooked through because we’ll finish

Cooking it in the marsala once we’ve created the sauce but right now we just want some color and really the color is just for flavor just so the chicken has a really nice sort of deep caramelized flavor we have some olive oil in the pan that we’re using to Brown the chicken

And give it a little bandan as I like to call it and we’re going to sneak this guy right in the middle all right so while the chicken Cooks um since I’m sort of in a gluten-free moment I’m going to make a little bit of gluten-free pasta to go

With the chicken the chicken’s great just on its own you could make it serve it with rice you could serve it with glutenfree pasta potatoes but right now I’m going to make it with some Kazar gluten-free kazad and the pasta will sort of soak up all

The flavor we’re just going to do a little bit here not a lot little half a box Yeah we’re going to add a little bit more oil because the flour absorbs a lot of that oil all right here we go we’re going to take the chicken out shallots and garlic with the marsala I’m going to add a little bit of oil a little bit of salt salt and when I

Add the salt it sort of allows the um moisture in the shallot to sort of slowly get released so it softens instead of getting like crispy it gets soft which is what you want cuz you want it to melt into the marsala sauce go little bit of

Salt and you might need some more olive oil because mushrooms are sponges and they absorb everything you add to it so sometimes if there’s a little bit of oil left in the pan a lot of times it isn’t quite enough okay let’s let these babies cook

For a little bit let’s try the pasta again one more minute oh I love this pasta for Brea glutenfree it’s got a nice holds its texture and it’s got a nice bite to it like I can really grip it you want to let the Marsala wine just

Evaporate and kind of pick up all the little bits on the bottom of the pan gets it kind of creamy and now that it’s reduced time for the chicken broth and we’re going to create a great sauce and we’re going to do a cup of chicken broth

And a lot of times I like to make my own I didn’t have any today so I’m just using a low sodium chicken broth and I like to take the time this smells so good and I just take a little bunch and I put it directly in

Here you can take a take all of the leaves off and chop them and DP them in but for me I just prefer sticking the whole stem in and then I can take out the whole stem feel like it’s easier and it perfumes the whole sauce so now that

The sauce has reduced for just a couple minutes you can start to see it’s thickening I’m going to put the chicken back in and we’re going to let it finish cooking and all the juices of the chicken Siff all right so we’ll lay the chicken down over here the look at all

This yummy mushroom ragu can put a little bit over the pasta okay I’ll admit it’s not the most beautiful dish I’ve ever made but boy oh boy does it taste fabulous chicken Mar Sala just so flavorful it’s so comforting it’s like a giant hug it’s my chicken marsala dance so now

I’m going to show you how to make the second chicken dish that I just love love love super easy my healthy chicken parm so I made a quick little herb oil olive oil and some parsley from my garden thyme from my garden and guess what some Rosemary from my garden too

Just to kind of give the chicken lots of flavor since we’re using a cutlet a chicken cutlet you want to make sure and always give it as much flavor as possible there we go that’s kind of the secret to cooking a little bit healthier is that you use herbs to really add a

Lot of flavor to the food food and this is one of Jade’s favorite favorite favorite chicken dishes she requests it once a week we’re going to get the pan sizzling hot before I we put the chicken in it so I’m going to start there first now let’s

Finish the chicken a little salt and a little Peppa I take the extra oil that’s in the dish and I just kind of rub it all over the bottom side of the chicken cutlet make sure the Pan’s hot it’s hot you want to hear a little Sizzle

What I love about this dish is as well is that you finish it under the broiler so you get a nice like a golden brown cheesy crust on top of the chicken and as you can see cuz it’s a healthier chicken parm we’re not doing any kind of

Breading one more minute on this side and then we’re going to turn off the heat and top it with all the goodies and the trick here is if you don’t want to get covered with tomato sauce then you got to wait a minute to let this cool down a little bit but I’m

Wearing red so I figured we’re kind of the same color if I get splattered cuz the heat in the oil will make the tomato sauce splatter so now what you want to do is top the chicken with a little bit of marinara whatever your favorite kind

Is just make sure when you buy marinara that the first ingredient is tomato that there isn’t sugar in the first three ingredients I’m going to put a little bit around the sides a little bit of mozarella and I like the thick cut just right on top this is such a quick easy and

Delicious week night meal you’re going to let the oven do most of the work for you and then I just dab it with a little bit of butter right on top to help it tan up and this is also gluten-free there’s no batter so this makes it gluten-free as well

Honestly I I don’t think you’ll miss it it’s super light super flavorful I don’t think you’re going to miss it let’s put it in the oven 500° broil the top finish cooking it for about 5 minutes if this isn’t the easiest recipe it literally comes together in 10 minutes simple and

Delicious my favorite and I like to serve it with a gluten-free pasta or some kind of potato mash even rice sometimes I even do crusty bread anyway just to sop up all of the tomato sauce which is super tasty I’m going to link both the recipes and i’ would love to

Know which one you guys enjoy more all right BTO