Dairy Free Chicken Marsala (Printable Version)

Tender chicken in rich mushroom Marsala wine sauce, cooked in one pan without butter or cream.

# 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 - 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 dairy-free chicken broth

→ Fats

09 - 3 tablespoons extra virgin olive oil

→ Garnish

10 - 2 tablespoons fresh flat-leaf parsley, chopped

# Directions:

01 - Place each chicken breast between sheets of parchment paper and gently pound with a meat mallet to an even ½-inch thickness throughout.
02 - In a shallow bowl, whisk together the flour, salt, and black pepper until evenly combined. Dredge each pounded chicken breast in the seasoned flour, coating both sides lightly, then shake off any excess.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the dredged chicken breasts in the pan and cook for 4 to 5 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent loosely with foil.
04 - Pour the remaining tablespoon of olive oil into the same skillet. Add the sliced mushrooms and sauté for 4 to 5 minutes until deeply browned and most of their moisture has evaporated. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour the Marsala wine into the skillet, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pan. Let the wine reduce by half, approximately 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-wine sauce generously over the top. Simmer together for 3 to 5 minutes until the chicken is heated through and the sauce has thickened to a glossy consistency.
08 - Sprinkle the chopped fresh parsley over the top and serve immediately while hot, alongside mashed potatoes or gluten-free pasta if desired.

# Expert Advice:

01 -
  • Everything cooks in a single skillet, which means you get an impressive dinner and your sink stays almost empty.
  • The Marsala reduction creates a sauce so deeply flavored that nobody will ever guess it is missing butter or cream.
02 -
  • Do not rush the Marsala reduction because that concentrated flavor is what makes the sauce taste like it simmered all day.
  • A squeeze of fresh lemon juice stirred in at the very end brightens the whole dish and balances the richness in a way you will not expect.
03 -
  • Resist the urge to move the chicken while it sears, because that uninterrupted contact is what builds the fond that flavors the entire sauce.
  • Use a dry Marsala rather than sweet, since the sweet version will throw off the balance and make the dish taste more like dessert than dinner.

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