Dairy-Free Chicken Marsala (Printable view)
One-pan chicken simmered in a rich mushroom and Marsala wine sauce, completely dairy-free and ready in 40 minutes.
# 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 certified)
→ Fats
09 - 3 tablespoons extra-virgin olive oil
→ Garnishes
10 - 2 tablespoons fresh flat-leaf parsley, chopped
# 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, whisk together 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 dredged chicken and cook 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 1 tablespoon of olive oil to the skillet. Sauté the sliced mushrooms for 4 to 5 minutes until deeply browned. Add the 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 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 Advice:
01 -
- The sauce reduces into something so deeply savory and glossy that nobody will believe there is zero dairy involved.
- Everything cooks in one skillet, which means you get a restaurant quality meal with only one pan to wash afterward.
02 -
- If you pour the wine into a pan that is not hot enough, the sauce will taste flat and watery instead of rich and complex.
- Gluten free flour blends work perfectly for dredging, just make sure your broth is also certified gluten free to keep the whole meal safe.
03 -
- Do not move the chicken while it is searing, let the crust form undisturbed and it will release from the pan naturally when it is ready.
- A splash of extra Marsala stirred in right before serving adds a layer of flavor that makes people close their eyes on the first bite.