Dairy-Free Chicken Marsala (Printable View)
Tender chicken in a 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 Mixture
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 ounces cremini or white button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - ¾ cup dry Marsala wine
08 - ¾ cup chicken broth (dairy-free verified)
→ Fats
09 - 3 tablespoons extra-virgin olive oil
→ Garnishes
10 - 2 tablespoons fresh flat-leaf parsley, chopped
# How-To Steps:
01 - Place chicken breasts between sheets of parchment paper and gently pound to an even ½-inch thickness using a meat mallet or rolling pin.
02 - In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken breast lightly in the seasoned flour mixture, shaking off any excess.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add the remaining 1 tablespoon olive oil to the skillet. Sauté mushrooms for 4 to 5 minutes until nicely browned. Add 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. Cook for 2 to 3 minutes until the liquid is 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 3 to 5 minutes until the chicken is heated through and the sauce has thickened slightly.
08 - Garnish with freshly chopped parsley and serve hot.
# Expert Advice:
01 -
- The sauce reduces into a glossy, deeply flavored glaze without a drop of cream or butter, which feels like a small miracle every single time.
- Everything cooks in one skillet, meaning you get an impressive Italian dinner with barely any dishwashing afterward.
02 -
- Mushrooms release a surprising amount of water if you salt them too early, so let them brown untouched in the hot oil before adding anything else.
- The sauce will look thin right after you add the broth, but trust the process and let it reduce because patience here is what separates a watery puddle from a velvety glaze.
03 -
- Let the chicken rest for two minutes after searing before you return it to the pan, because the residual heat continues cooking it and the juices redistribute instead of running out onto your plate.
- Use a skillet that is wide enough so the mushrooms have room to brown instead of steaming in a crowded pile.