Dairy Free Chicken Marsala (Print Version)
Tender chicken and mushrooms simmered in a rich Marsala wine sauce, all in one pan.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dredging
02 - 1/2 cup all-purpose flour (use gluten-free flour if needed)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables and Aromatics
05 - 2 tablespoons olive oil
06 - 1 tablespoon dairy-free butter (such as olive oil spread or coconut oil)
07 - 8 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 1 small shallot, finely chopped
→ Sauce
10 - 3/4 cup dry Marsala wine
11 - 1 cup low-sodium chicken broth
12 - 1 tablespoon arrowroot powder or cornstarch mixed with 2 tablespoons water
13 - 1 tablespoon chopped fresh parsley, plus more for garnish
# Directions:
01 - Pound the chicken breasts to an even thickness of about 1/2 inch if needed. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess.
02 - Heat 1 tablespoon of olive oil and the dairy-free butter in a large sauté pan over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
03 - Add the remaining 1 tablespoon of olive oil to the pan. Sauté the sliced mushrooms for 3-4 minutes until they begin to brown. Stir in the shallot and garlic, cooking for another 1-2 minutes until fragrant.
04 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
05 - Add the chicken broth to the pan and return the chicken breasts. Simmer for 7-8 minutes until the sauce reduces slightly and the flavors meld together.
06 - Stir in the arrowroot or cornstarch slurry to thicken the sauce. Simmer for 1-2 minutes until the sauce is glossy and coats the back of a spoon.
07 - Sprinkle with fresh parsley. Serve warm over mashed potatoes, rice, or dairy-free pasta.
# Expert Tips:
01 -
- The entire meal comes together in one pan, which means you get all the elegance without a sink full of dishes at midnight.
- That sauce reduced down with mushrooms and shallots tastes like something from a restaurant that charges you for bread.
02 -
- Do not move the mushrooms around constantly in the pan because they will release their water and steam instead of browning, and browning is where the flavor is.
- The arrowroot slurry must be mixed right before you add it because it settles quickly and you will end up with clumps instead of a silky sauce.
03 -
- Let the chicken rest for three minutes after searing before you return it to the pan so the juices redistribute and do not run out into your sauce.
- If your sauce is not thickening enough after the slurry, just simmer it a minute longer rather than adding more thickener because too much arrowroot makes the texture gummy.