Dairy-Free Chicken Marsala (Printable)
Tender chicken in a rich mushroom and 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 - 1/2 cup all-purpose flour (use gluten-free flour if needed)
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 8 ounces cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - 3/4 cup dry Marsala wine
08 - 3/4 cup chicken broth (ensure dairy-free)
→ Fats
09 - 3 tablespoons olive oil
→ Garnishes
10 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Place chicken breasts between sheets of parchment paper and gently pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
02 - In a shallow bowl, combine the flour, salt, and black pepper. Dredge each chicken breast lightly in the seasoned flour, shaking off any excess.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.
04 - Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the mushrooms for 4 to 5 minutes until deeply browned, then stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan. Cook for 2 to 3 minutes until the liquid has reduced by half.
06 - Add the chicken broth to the skillet and simmer for 3 to 4 minutes, allowing the flavors to meld together.
07 - Return the chicken to the skillet, spooning the mushroom sauce over the top. Simmer for another 3 to 5 minutes until the chicken is heated through and the sauce has thickened slightly.
08 - Sprinkle with chopped fresh parsley and serve hot.
# Expert Hints:
01 -
- Everything cooks in one pan, which means cleanup is almost nonexistent and the flavors have time to mingle into something magical.
- Skipping the cream and butter actually lets the earthy mushroom and sweet wine flavors shine in a way the classic version sometimes buries.
02 -
- Do not stir the mushrooms constantly, letting them sit undisturbed is the only way to get that deep caramelized color.
- A squeeze of fresh lemon juice stirred in at the very end brightens the whole dish in a way you will not expect.
03 -
- Use a meat mallet or a heavy rolling pin for pounding, and start from the center working outward for the most even result.
- The quality of your Marsala wine determines the quality of your sauce, so choose a bottle you genuinely enjoy drinking.