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Chicken marsala without flour - will cornstarch work as well?

fldhkybnva Mar 17, 2013 11:10 AM

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. chefj Mar 17, 2013 11:29 AM

    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

    1. k
      Kalivs Mar 17, 2013 11:37 AM

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

      1 Reply
      1. re: Kalivs
        jmcarthur8 Mar 17, 2013 09:37 PM

        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. sbp Mar 17, 2013 11:44 AM

        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. boyzoma Mar 17, 2013 11:54 AM

          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
            fldhkybnva Mar 17, 2013 12:08 PM

            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
              chefj Mar 17, 2013 12:12 PM

              Cream is not a traditionally part of the Marsala Sauce

              1. re: chefj
                boyzoma Mar 17, 2013 01:07 PM

                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
                  fldhkybnva Mar 17, 2013 03:03 PM

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

                  1. re: fldhkybnva
                    Bacardi1 Mar 17, 2013 04:06 PM

                    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
                    chefj Mar 17, 2013 04:50 PM

                    there was no condemnation just mentioning it.

                    1. re: chefj
                      boyzoma Mar 18, 2013 04:43 AM

                      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
                    C. Hamster Mar 17, 2013 03:27 PM

                    No cream in mine either.

                  4. re: fldhkybnva
                    boyzoma Mar 17, 2013 12:15 PM

                    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. Ruthie789 Mar 17, 2013 04:12 PM

                  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. fldhkybnva Mar 17, 2013 06:22 PM

                    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
                      magiesmom Mar 17, 2013 06:32 PM

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

                      1. re: magiesmom
                        fldhkybnva Mar 17, 2013 06:51 PM

                        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.

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