Dairy-Free Chicken Marsala
Experience the rich, savory flavors of classic Italian cuisine with a healthy twist in this Dairy-Free Chicken Marsala recipe! Perfect for those who love indulgent dishes but need to skip the dairy, this recipe features tender, pan-seared chicken breasts coated in a light flour crust, simmered in a velvety sauce made from dry Marsala wine and chicken broth. Sautéed cremini mushrooms and garlic add depth and earthiness, while a sprinkle of fresh parsley provides a bright finish. Ready in just 40 minutes, this dish is ideal for weeknight dinners or special occasions. Serve this dairy-free version with your favorite pasta, fluffy mashed potatoes, or a side of sautéed vegetables for a satisfying meal that's both elegant and accommodating for dietary restrictions.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 0.75 cup dry Marsala wine
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Pound the chicken breasts to about 1/2-inch thickness using a meat tenderizer or rolling pin.
Season the chicken on both sides with salt and pepper.
Dredge the chicken in flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken to the skillet, cooking for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sliced mushrooms. Cook, stirring frequently until the mushrooms are browned, about 5-7 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it cook for about 2 minutes to reduce slightly.
Stir in the chicken broth and allow the mixture to come to a simmer.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Cook for an additional 10 minutes, or until the chicken is cooked through.
Garnish with chopped fresh parsley before serving.
Serve the Dairy-Free Chicken Marsala hot with your choice of side, such as steamed vegetables or cooked pasta.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 19.4 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
