Dairy-Free Chicken Marsala (Printable)
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 (about 6 oz each)
→ Dredging Coating
02 - ½ cup all-purpose flour (substitute 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
→ Garnishes
10 - 2 tablespoons fresh flat-leaf parsley, chopped
# How To Make:
01 - Place each chicken breast between sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - Combine the flour, kosher salt, and black pepper in a shallow dish. Dredge each pounded chicken breast in the seasoned flour, coating both sides evenly, then shake off any excess.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the dredged chicken breasts for 4 to 5 minutes per side until deeply golden brown and cooked through. Transfer to a plate and tent loosely with foil.
04 - Pour the remaining tablespoon of olive oil into the same skillet. Add the sliced mushrooms and sauté for 4 to 5 minutes until well browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour the Marsala wine into the skillet, using a wooden spoon to scrape up any caramelized bits from the bottom of the pan. Let the wine reduce by half, about 2 to 3 minutes.
06 - Add the chicken broth to the reduced wine and mushrooms. Simmer for 3 to 4 minutes, allowing the flavors to meld and the liquid to concentrate slightly.
07 - Return the seared chicken breasts to the skillet, spooning the mushroom-wine sauce over the top. Simmer together for 3 to 5 minutes until the chicken is heated through and the sauce has thickened to a glossy consistency.
08 - Scatter the chopped fresh parsley over the chicken and sauce. Serve immediately while hot, alongside mashed potatoes, rice, or gluten-free pasta.
# Expert Tips:
01 -
- You get that deep savory sauce without a single pat of butter or splash of cream, which feels like a small miracle.
- Everything cooks in one pan, meaning cleanup is almost nonexistent and the flavors build on each other in the best way.
- It is genuinely weeknight friendly, clocking in at about forty minutes from cutting board to plate.
02 -
- Do not rush the wine reduction step, because unreduced Marsala tastes flat and slightly sweet rather than rich and savory.
- Resist the urge to stir the mushrooms constantly when they first hit the pan, since leaving them alone is what gives them that deep brown color and concentrated flavor.
03 -
- Let the chicken rest for a minute after searing before you slice into it, because carryover cooking finishes the job and resting keeps the juices inside where they belong.
- If your mushrooms release a lot of liquid and start steaming instead of browning, just turn up the heat slightly and let that moisture cook off before moving forward.