Dairy Free Chicken Marsala (Printable Version)
Tender chicken in a rich mushroom and Marsala wine sauce, made without butter or cream in one pan.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ For Dredging
02 - ½ cup all-purpose flour (use gluten-free flour if needed)
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
→ Vegetables
05 - 8 ounces cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced
→ Liquids
07 - ¾ cup dry Marsala wine
08 - ¾ cup chicken broth (ensure dairy-free)
→ Fats
09 - 3 tablespoons olive oil
→ Garnishes
10 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Place chicken breasts between sheets of parchment paper and gently pound to an even thickness of about ½ inch using a meat mallet or rolling pin.
02 - In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken breast in the seasoned flour mixture, 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 with foil.
04 - Add the remaining tablespoon of olive oil to the skillet. Sauté the sliced mushrooms for 4 to 5 minutes until nicely browned. Add 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. 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 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 - Sprinkle with chopped fresh parsley and serve hot.
# Helpful Hints:
01 -
- The sauce gets rich and glossy entirely from the wine reduction and mushroom juices, no dairy required.
- Everything cooks in one pan, which means you get an impressive dinner with only one skillet to wash afterward.
02 -
- Do not rush the wine reduction step because that is where the concentrated flavor builds and the alcohol cooks off properly.
- Resist the urge to move the mushrooms constantly, letting them sit undisturbed creates the deep brown color that makes the sauce taste richer than it is.
03 -
- Let the chicken rest for a minute after searing so the juices redistribute and every bite stays moist.
- The secret to a thick sauce without cream is patience during the simmer because it naturally reduces and concentrates beautifully.