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Chicken marsala without flour - will cornstarch work as well?

I plan to make chicken Marsala tonight and it's my understanding that the flouring of the chicken breasts contributes to thickening the sauce. However, I have a guest who is gluten-free and so I flour them at all. Will it work to just add a slurry of cornstarch with the sauce as it simmers?

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  1. Yes, you can use Corn Starch To lightly dust the Cutlets and proceed with the recipe with out any other adjustments.
    You could also use, Rice Flour, Corn Flour, Gluten free Wheat Flour Etc......
    Once again
    https://www.google.com/search?num=30&...

    1. Somewhere I read that the best substitute for flour is masa harina.

      1 Reply
      1. re: Kalivs

        I have a friend who has gluten allergies, too, and have been using corn flour to thicken sauces for him. It gives the same body to the sauce that AP flour does, and I don't notice a corn flavor. My corn flour was from the CSA store, and it seems to be ground finer than masa harina.

      2. You can dust in cornstarch before pan frying and you'll get a nice crispy light coating, as well. In Chinese cuisine, many meats are coated in cornstarch, then fried.

        1. I don't flour my chicken at all. I do use marsala wine, heavy cream and butter which when reduced down makes a lovely sauce (no flour, no starch, etc.)

          9 Replies
          1. re: boyzoma

            I planned to use wine, heavy cream, butter and stock so perhaps this might just be the best option. What are your proportions?

            1. re: fldhkybnva

              Cream is not a traditionally part of the Marsala Sauce

              1. re: chefj

                chefj - it is in mine. :) But I guess that is why we all have different pallets, right? Just because it is not tradition, doesn't make it wrong. It's all about taste.

                1. re: boyzoma

                  +1 There was no mention of "tradition," you like what you like.

                  1. re: fldhkybnva

                    And that's absolutely true, & personal preference rules. But it's also true that with heavy cream in the dish, it's not "Chicken Marsala". An "adaptation" maybe, but not "Chicken Marsala".

                  2. re: boyzoma

                    there was no condemnation just mentioning it.

                    1. re: chefj

                      No worries, chefj. I didn't think you were condemning it. Just gave your opinion is all, as I gave mine. It's all good. :-)

                  3. re: chefj

                    No cream in mine either.

                  4. re: fldhkybnva

                    I usually just eye-ball it. Depends on how many I'm feeding. I also use the sauce over penne pasta as well, so I make lots of sauce. At least 2 cups heavy cream minimum and balance the rest from there. I saute my mushrooms first (also in a little butter and marsala) and then build the sauce using the mushroom drippings as well.

                2. Yes it will work but the opaqueness of your sauce will be clearer than it would be with the flour. As well sbp mentions that you will get a nice crispy coating with the corn starch.

                  1. Thanks for all the suggestions. It worked out great. I skipped the flour and added a slurry of a tsp or so of cornstarch and it thickened right up.

                     
                    2 Replies
                    1. re: fldhkybnva

                      The thing to remember about cornstarch is that it won't be thickened upon reheating if you have leftovers.

                      1. re: magiesmom

                        Thanks for the tip. I don't use cornstarch much and actually had to dig it out tonight from deep in the pantry so I had no idea about the reheating issue. Unfortunately, it was so good that there are no leftovers but will remember for any other sauces with cornstarch in the future.