Dairy-Free Chicken Marsala (Printer-friendly)

Tender pan-seared chicken in a rich Marsala wine and mushroom sauce, made without butter or cream.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Dredging Seasoned Flour

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 ounces cremini or white button mushrooms, sliced
06 - 2 cloves garlic, minced

→ Liquids

07 - ¾ cup dry Marsala wine
08 - ¾ cup chicken broth (verify dairy-free on label)

→ Fats

09 - 3 tablespoons extra-virgin olive oil

→ Garnish

10 - 2 tablespoons fresh flat-leaf parsley, finely chopped

# Directions:

01 - Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - Combine the flour, salt, and pepper in a shallow dish. Lightly dredge each pounded chicken breast in the seasoned flour, shaking off any excess coating.
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 and cooked through. Transfer to a plate and tent loosely with foil.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the sliced mushrooms 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, scraping up all the caramelized browned bits from the bottom of the pan. Let the wine reduce by half, about 2 to 3 minutes.
06 - Pour in the chicken broth and bring to a gentle simmer. Cook for 3 to 4 minutes, allowing the flavors to meld and the liquid to reduce slightly.
07 - Return the seared chicken breasts 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 to a glossy finish.
08 - Transfer the chicken to serving plates, ladle the mushroom Marsala sauce generously over each portion, and garnish with freshly chopped parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • One pan means you get all that caramelized flavor built right into the sauce, and cleanup is almost nothing.
  • Skipping the butter and cream actually lets the Marsala wine and mushrooms shine in a way the traditional version sometimes muffles.
02 -
  • Do not move the chicken around while it sears, let it develop a proper crust and it will release from the pan naturally when it is ready.
  • Resist the urge to stir the mushrooms constantly, leaving them alone in contact with the hot pan is what creates that deep brown color and concentrated flavor.
03 -
  • Check your chicken broth label carefully because some brands hide butter or dairy derivatives in their ingredient lists.
  • If you are avoiding alcohol entirely, replace the Marsala with an equal mix of chicken broth and a teaspoon of balsamic vinegar for similar depth.

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