Chicken Marsala Without Cream

Chicken Marsala Without Cream

Easy enough for weeknight, fancy enough for guests.

5 from 3 votes

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Course: Dinner

Cuisine: American, Italian

Keyword: Easy, Fleishig, Herby, Quick, Savory, Weeknight, Wine Sauce

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 299kcal

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

US Customary - Metric

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

If sauce becomes too thick as it cools, it can be thinned out with water or more chicken stock when reheating.

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:

Nutrition

Nutrition Facts

Chicken Marsala Without Cream

Amount per Serving

Calories

299

% Daily Value*

Fat

Saturated Fat

Trans Fat

Cholesterol

Sodium

596

Potassium

632

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.