Dairy Free Chicken Marsala (Printer-friendly)

One-pan chicken in a rich Marsala wine and mushroom sauce, made without butter or cream for a comforting dairy-free dinner.

# What You 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

→ Garnishes

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

# How to Make It:

01 - Place chicken breasts between sheets of parchment paper and gently pound to a uniform ½-inch thickness using a meat mallet or rolling pin.
02 - In a shallow bowl, combine flour, salt, and pepper. Dredge each 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. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms for 4 to 5 minutes until deeply browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
05 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 2 to 3 minutes.
06 - Add the chicken broth to the skillet and bring to a simmer. Cook for 3 to 4 minutes, allowing the flavors to meld together.
07 - Return the chicken breasts to the skillet, spooning the mushroom sauce over the top. Simmer gently for 3 to 5 minutes until the chicken is heated through and the sauce has thickened slightly.
08 - Sprinkle with chopped fresh parsley and serve immediately while hot.

# Expert Tips:

01 -
  • That rich, silky Marsala sauce happens entirely without butter or cream, relying instead on reduction and the natural juices from the mushrooms.
  • Everything cooks in one pan, which means less washing up and more time enjoying your evening with a glass of whatever wine you did not pour into the sauce.
02 -
  • Do not skip pounding the chicken evenly because uneven breasts lead to thin overcooked ends and thick undercooked centers, and nothing ruins a beautiful dinner faster than having to slice and return pieces to the pan.
  • Crowding the mushrooms in the pan makes them steam instead of brown, so spread them out and give them space to develop that deep, meaty flavor the sauce depends on.
03 -
  • Use a dry Marsala from the wine aisle, not the salty cooking Marsala near the vinegars, because the difference in flavor is enormous and worth the small extra cost.
  • Let the chicken rest for two minutes under foil before serving so the juices redistribute and every slice stays moist and tender rather than leaking onto the plate.

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