Quick Passover Chicken Marsala
Serve your favorite chicken dish on Passover!
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Servings: 6
Calories: 432kcal
Equipment
- cast iron skillet if it is preseasoned it must be kashered
Ingredients
- 6 chicken breast boneless, skinless, halved
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ¼ cup potato starch to coat the chicken
- 3 tablespoon olive oil divided
- ½ onion finely chopped
- 8 oz sliced mushroom
- ⅔ cup marsala wine
- 1 cup chicken stock
- 2 teaspoon potato starch to thicken the sauce
- 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.
- Put potato starch into a small bowl.
- Season chicken breasts with salt and pepper and dredge in potato starch.
- 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.
- Remove the onions and mushrooms from the pan.
- Deglaze the pan with the Marsala.
- Add the onions and mushrooms back into the pan and bring 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 2 teaspoon of potato starch. 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
If sauce becomes too thick as it cools, it can be thinned out with water or more chicken stock when reheating.
Nutrition
Nutrition Facts
Quick Passover Chicken Marsala
Amount per Serving
Calories
432
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
146
mg
49
%
Sodium
731
mg
32
%
Potassium
1115
mg
32
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
51
g
102
%
Vitamin A
86
IU
2
%
Vitamin C
5
mg
6
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.