Dairy Free Chicken Marsala (Printable Version)
One pan chicken and 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 (use 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
06 - 1 tablespoon dairy-free butter (such as 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 (mixed with 2 tablespoons cold water)
13 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
# How To Make It:
01 - Pound the chicken breasts to an even ½-inch thickness using a meat mallet. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken 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. Add the dredged chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer 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 another 1 to 2 minutes until fragrant.
04 - Pour in the Marsala wine, using a wooden spoon to scrape 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 to the pan and return the seared chicken breasts. Simmer gently for 7 to 8 minutes until the sauce reduces and the flavors meld together.
06 - Stir in the arrowroot or cornstarch slurry to thicken the sauce. Continue simmering for 1 to 2 minutes until the sauce becomes glossy and coats the back of a spoon.
07 - Sprinkle with fresh chopped parsley and serve warm over mashed potatoes, rice, or dairy-free pasta.
# Expert Suggestions:
01 -
- Everything cooks in one pan, which means you get that concentrated flavor buildup without drowning your sink in dishes.
- The arrowroot slurry creates a sauce so silky and glossy that nobody will believe it is completely dairy-free.
02 -
- Do not move the chicken while it is searing because patience is what creates that crust, and lifting early tears the coating right off.
- The arrowroot slurry must be stirred right before adding because it settles fast and you will end up with clumps instead of a smooth sauce.
03 -
- Toss a sprig of fresh thyme or rosemary into the pan while the sauce simmers and fish it out before serving for a layer of herbal aroma that costs zero extra effort.
- Chicken thighs are a fantastic swap if you prefer darker meat since they stay even more tender and bring a richer flavor to the finished dish.