Chicken Breasts: Chicken marsala is most typically made with boneless, skinless chicken breasts (make sure to pound the chicken breasts to an even thickness – this fundamental step will ensure quick and even cooking). Alternatively, you may also use skinless, boneless chicken thighs for a more flavorful cut.

Gluten-Free Flour: I highly recommend using a good quality gluten-free all-purpose flour blend which includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Mushrooms: Portobello mushrooms, cremini mushrooms (baby bella mushrooms) or white button mushrooms will work.

Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use equal amounts of dairy-free butter (vegan butter) instead.

Marsala Wine: Since this is a recipe for chicken marsala, marsala wine is a key ingredient here. Make sure to use dry marsala wine which will work better for savory recipes (as opposed to sweet marsala wine which works better for desserts). If you want to make this recipe alcohol-free, you can use grape juice instead.

Broth: Homemade chicken broth is best, but storebought chicken broth will work just as well (plus it’s also more convenient)!

Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.

Storing: To store, place the cooled chicken marsala in an airtight container and store for up to 4 days. Reheat in the microwave or on the stovetop before serving.