Dairy Free Chicken Marsala (Printer-friendly)
Tender chicken in rich mushroom Marsala wine sauce, made without butter or cream in one pan.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dredging Coating
02 - ½ cup all-purpose flour (use gluten-free flour if needed)
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Vegetables
05 - 8 oz cremini or white button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - ¾ cup dry Marsala wine
08 - ¾ cup dairy-free chicken broth
→ Fats
09 - 3 tablespoons extra-virgin olive oil
→ Garnish
10 - 2 tablespoons fresh parsley, finely chopped
# How to Prepare:
01 - Place chicken breasts between sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness.
02 - Combine flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the seasoned flour, shaking off any excess coating.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
04 - Add the remaining tablespoon of olive oil to the skillet. Sauté mushrooms for 4 to 5 minutes until deeply browned. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 to 3 minutes.
06 - Add the chicken broth to the skillet and simmer for 3 to 4 minutes, allowing the flavors to meld together.
07 - Return the seared chicken to the skillet and spoon the mushroom sauce over the top. Simmer for 3 to 5 minutes until the chicken is heated through and the sauce has thickened slightly.
08 - Sprinkle with chopped fresh parsley and serve immediately while hot.
# Expert Advice:
01 -
- One pan means you get a restaurant quality sauce with almost no dishes to wash.
- The Marsala reduces into something so deeply savory that nobody will believe there is no butter or cream involved.
02 -
- Do not rush the Marsala reduction, cutting this step short leaves the sauce thin and overly sweet instead of rich and complex.
- Leaving the browned bits in the pan between steps is the secret to deep flavor, never scrub them away.
03 -
- Let the chicken rest for two minutes after searing so the juices redistribute before you return it to the sauce.
- If you need to avoid alcohol entirely, replace the Marsala with an equal amount of additional chicken broth plus a teaspoon of balsamic vinegar for depth.