Dairy Free Chicken Marsala (Printable version)
One pan chicken with mushrooms in a rich dairy-free Marsala wine sauce, ready in 40 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dredging Mixture
02 - ½ cup all-purpose flour (substitute gluten-free flour if needed)
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper
→ Vegetables and Aromatics
05 - 2 tablespoons extra-virgin olive oil, divided
06 - 1 tablespoon dairy-free butter (olive oil spread or coconut oil)
07 - 8 oz cremini or white button mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 1 small shallot, finely chopped
→ Sauce
10 - ¾ cup dry Marsala wine
11 - 1 cup low-sodium chicken broth
12 - 1 tablespoon arrowroot powder or cornstarch blended with 2 tablespoons cold water
13 - 1 tablespoon fresh parsley, chopped, plus additional for garnish
# How to Prepare:
01 - Place chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. Combine the flour, salt, and pepper in a shallow dish. Dredge each breast in the seasoned flour, coating both sides evenly, and shake off any excess.
02 - Heat 1 tablespoon of olive oil and the dairy-free butter in a large sauté pan over medium-high heat. Once the fat is shimmering, add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer the breasts to a plate and tent loosely with foil to keep warm.
03 - Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the sliced mushrooms for 3 to 4 minutes until they begin to caramelize. Stir in the chopped shallot and minced garlic, cooking for an additional 1 to 2 minutes until fragrant and softened.
04 - Pour the Marsala wine into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer for 2 to 3 minutes so it reduces slightly and the alcohol cooks off.
05 - Pour in the chicken broth and return the seared chicken breasts to the pan. Let everything simmer together for 7 to 8 minutes until the sauce reduces and thickens and the flavors meld.
06 - Stir the arrowroot or cornstarch slurry into the simmering sauce. Continue cooking for 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon. Sprinkle with chopped fresh parsley.
07 - Plate the chicken with generous spoonfuls of sauce, mushrooms, and shallots over the top. Garnish with additional parsley. Serve warm alongside mashed potatoes, steamed rice, or dairy-free pasta.
# Expert advice:
01 -
- Everything cooks in one pan which means you get all that incredible layered flavor without a sink full of dishes at the end.
- The sauce is so rich and silky that nobody will ever guess it is completely dairy free.
- It feels fancy enough for a date night but comes together fast enough for a random Tuesday.
02 -
- Do not skip pounding the chicken because uneven thickness leads to dry edges and raw centers which ruins the whole dish.
- Let the mushrooms sit still in the pan before stirring because moving them too early creates steam instead of that gorgeous golden caramelization.
03 -
- Pat the chicken completely dry before dredging because moisture is the enemy of a good sear and will make the flour coating gummy.
- Use a pan wide enough to fit all four breasts without touching so every piece gets that beautiful golden crust instead of steaming.