Chicken Marsala Without Cream is a kosher recipe staple for anyone looking for a dairy free meal. This dish is simple enough for a quick weekday dinner and tasty enough for a special treat to serve on Shabbat or Yom Tov.
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This recipe is kosher, non-dairy, quick, easy, and super tasty! To learn how to make the best Chicken Marsala Without Cream, read on.
Where does this recipe get its name?
This dish gets is name from the signature Marsala wine sauce. You can use sweet or dry Marsala wine for this recipe. Either way, the alcohol cooks off and leaves behind a savory chicken dish using no cream.
Easy Recipe
Don't let the fancy name fool you into thinking that this is a complicated dish to make. This recipe requires a lot of the same vegetables and ingredients that you would use in standard chicken recipes.
How to make the sauce
Kosher Chicken Marsala gets its name from the Marsala wine which is used in the sauce. The nice thing about that is that there are some very good kosher Marsala wines available and they are relatively inexpensive.
The base of the sauce is established by deglazing the pan after sautéing the mushrooms and onions. Deglazing is just a fancy way of saying "pour wine into a pan full of dried on flavors in order to extract them." The wine along with the dried bits of onion and mushroom cooks together to form the signature rich Marsala wine sauce.
Some recipes for quick Chicken Marsala call for heavy cream in the sauce. Since this is a kosher blog, we would never dream of mixing dairy with chicken. One taste of our recipe and you will never miss it!
Tips for making this recipe
- With a sharp knife, carefully slice the boneless skinless chicken breast in half. The way I like to do it is find the thickest part of the chicken breast and start there. Placing my hand of top of the chicken breast for stability, I carefully slice the chicken lengthwise resulting in two thin slices of chicken.
- Season the raw chicken pieces well with salt and pepper and dredge with flour. To "dredge" means to "lightly coat" so be sure to tap off any excess flour. The light coating of flour helps create a slight crispness to the outside while helping to lock in the moisture on the inside.
- Cook in a skillet over medium heat in batches as to not overcrowd the pan. Due to the chicken being sliced extremely thinly each batch cooks very quickly, at 2 minutes per side, so despite needing to cook the chicken in 3-4 batches, it still ends up cooking much faster than most any other chicken dish.
- When sautéing the onions and mushrooms keep the heat on the lower end to ensure they do not start to brown or burn. All you want is for the onions and mushrooms to soften for the sauce.
- The marsala sauce is added next and is boiled so the alcohol is boiled off while leaving behind the delicious flavor. This combined with the softened onions and mushrooms is the basis for the sauce.
- The cup of chicken broth or stock is mixed with cornstarch to dissolve the starch. When heated to boiling, the cornstarch causes the sauce to thicken.
- Lastly, add a pat of non-dairy butter and fresh thyme to add a burst of delicious buttery, herby flavor that really takes this dish to the next level.
- If you are looking to make this dish on Passover then check out our Passover Chicken Marsala recipe post.
Serving Suggestions
Sides for Chicken Marsala are easy to find since this recipe goes well with everything. There are an endless possibility of sides you could serve with this recipe for a complete meal. We suggest that you pick at least one starch and one vegetable to serve with this dish. Here are some of our favorites:
- Israeli Salad
- Oven Roasted Asparagus
- Cobb Salad
- Spanish Rice
- Spaghetti Bolognese
- Lo Mein Noodles
- Quinoa Salad
- Easy Sweet Potato Medallions
- Miracle Challah
- Angel Hair Pasta with Chicken Marsala
- Mashed Potatoes Without Milk
- Salata Orientala
How to store
Chicken Marsala with Mushrooms is one of those dishes that can be made ahead of time and saved for later.
- If you are planning to eat it within a few days, just place into an airtight container or bag and refrigerate for up to 5 days.
- You can freeze a full batch for up to 6 months.
📖 Recipe
Chicken Marsala Without Cream
Equipment
- cast iron skillet must be kashered
Ingredients
- 6 chicken breast boneless, skinless, halved
- 1 teaspoon salt divided
- ½ teaspoon freshly ground black pepper
- ¼ cup flour
- 3 tablespoon olive oil divided
- ½ onion finely chopped
- 8 oz mushroom sliced
- ⅔ cup marsala wine
- 1 cup chicken stock or chicken broth
- 2 teaspoon cornstarch
- 1 tablespoon non-dairy butter
- 1 teaspoon thyme fresh
Instructions
- Slice each chicken breast in half long ways so each piece becomes two thinner pieces.
- Pour flour into a small bowl.
- Season chicken breasts with salt and pepper and dredge in flour.
- Heat skillet to medium high and coat with a tablespoon of olive oil.
- In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.
- While chicken is cooking finely chop onions and wash mushrooms.
- Once all chicken is cooked, set aside.
- Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.
- Once onions and mushrooms are soft pour in marsala and deglaze the pan by bringing the wine to to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.
- While that is happening you can prepare chicken stock whisked together with the cornstarch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.
- Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.
- Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.
- Serve immediately.
Notes
Serving Suggestions
Sides for Chicken Marsala are easy to find since this recipe goes well with everything. There are an endless possibility of sides you could serve with this recipe for a complete meal. We suggest that you pick at least one starch and one vegetable to serve with this dish. Here are some of our favorites:- Israeli Salad
- Oven Roasted Asparagus
- Cobb Salad
- Spanish Rice
- Spaghetti Bolognese
- Lo Mein Noodles
- Quinoa Salad
- Easy Sweet Potato Medallions
- Miracle Challah
- Angel Hair Pasta with Chicken Marsala
- Garlic Mashed Potatoes
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