Dairy Free Chicken Marsala (Printable)

Tender chicken and mushrooms simmered in a rich Marsala wine sauce, all in one pan.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Dredging Mixture

02 - 1/2 cup all-purpose flour (substitute gluten-free flour if needed)
03 - 1/2 teaspoon kosher salt
04 - 1/4 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 - 3/4 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

# How-To Steps:

01 - Pound chicken breasts to an even 1/2-inch thickness using a meat mallet. Combine flour, salt, and pepper in a shallow dish. Dredge each breast in the seasoned flour, shaking off any excess coating.
02 - Heat 1 tablespoon olive oil and dairy-free butter in a large sauté pan over medium-high heat. Sear chicken 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 tablespoon of olive oil to the pan. Sauté mushrooms for 3 to 4 minutes until they begin to caramelize. Stir in shallot and garlic, cooking 1 to 2 minutes until fragrant and softened.
04 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer 2 to 3 minutes to reduce slightly and cook off the alcohol.
05 - Add chicken broth to the pan and return the seared chicken breasts. 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 1 to 2 minutes until the sauce turns glossy and coats the back of a spoon.
07 - Sprinkle with fresh chopped parsley and garnish with additional sprigs. Serve warm over mashed potatoes, steamed rice, or dairy-free pasta.

# Helpful Tips:

01 -
  • Everything cooks in one pan, which means you get an elegant meal without a sink full of dishes afterward.
  • The Marsala sauce thickens into a glossy glaze that tastes like it took hours, even though the whole dish comes together in about forty minutes.
02 -
  • Do not move the chicken around while it sears because flipping too early tears the crust and leaves bits of flour behind that burn instead of forming fond.
  • Adding the slurry at the very end rather than with the broth prevents the sauce from becoming gummy or cloudy during the long simmer.
03 -
  • Let the mushrooms sit undisturbed in the hot pan for a full three minutes before stirring because patience is the difference between browning and steaming.
  • Use a low sodium broth and taste the sauce before adding any extra salt because the reducing process concentrates all the salt already present.

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