Dairy Free Chicken Marsala (Printable Version)
Chicken and mushrooms simmered in a rich Marsala wine sauce, made in one pan for easy cleanup.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ For 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
# How To Make:
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 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 olive oil to the pan. Sauté the 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 thing cooks in one pan, which means you get all the savory depth without a sink full of dishes staring you down at the end.
- Skipping the dairy does not cost you any richness here because the Marsala reduction and arrowroot slurry create a sauce that clings to every bite like it was meant to be there.
02 -
- Do not skip scraping the browned bits off the pan when you add the wine because that fond is where half the flavor lives.
- If your sauce looks thin after the slurry, give it another minute of simmering rather than adding more thickener, since it continues to set as it cools slightly.
03 -
- Toss a sprig of fresh thyme or rosemary into the sauce while it simmers and fish it out before serving for an aromatic boost that costs almost zero effort.
- Let the chicken rest for two minutes after pulling it from the pan so the juices redistribute instead of running out onto your plate the second you cut into it.