Dairy Free Chicken Marsala (Printable)
Tender chicken and mushrooms simmered in a rich dairy-free Marsala wine sauce, all in one pan.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Dredging Coating
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
→ Marsala 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 extra for garnish
# Steps:
01 - Pound the chicken breasts 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, 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. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the mushrooms for 3 to 4 minutes until they begin to caramelize. Stir in the shallot and garlic, cooking for another 1 to 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 to 3 minutes to reduce slightly and cook off the alcohol.
05 - Add the chicken broth and return the seared chicken breasts to the pan. Simmer gently for 7 to 8 minutes until the sauce reduces slightly and the flavors meld together.
06 - Stir in the arrowroot or cornstarch slurry. Simmer for 1 to 2 minutes until the sauce turns glossy and thickens enough to coat the back of a spoon.
07 - Sprinkle generously with fresh chopped parsley. Serve warm over mashed potatoes, steamed rice, or dairy-free pasta.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get all the elegance of an Italian restaurant dish with almost zero cleanup afterward.
- The Marsala wine sauce is so rich and deeply flavored that nobody will ever guess it is completely dairy free.
- It comes together in about forty minutes, making it fancy enough for guests but easy enough for a random weeknight.
02 -
- Do not stir the mushrooms constantly once they hit the pan, because letting them sit undisturbed is what creates that deep caramelized flavor instead of a steamed, watery mess.
- Add a sprig of fresh thyme or rosemary to the sauce while it simmers if you want an extra layer of herbal aroma, and just discard the stems before serving.
03 -
- Pat the chicken completely dry with paper towels before dredging, because any surface moisture creates a gummy layer instead of that crisp, golden crust you are after.
- Taste the sauce right before serving and adjust with a tiny pinch of salt or a squeeze of lemon juice, because a small tweak at the end can elevate the entire dish from good to unforgettable.