Dairy Free Chicken Marsala

A plate of egg noodles topped with chicken and sautéed mushrooms in a creamy sauce, garnished with chopped parsley. A fork rests on the side of the plate.

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Dairy Free Chicken Marsala

With tender sautéed mushrooms and perfectly seared chicken breast, this dairy free chicken marsala, made without cream, is just as flavorful as the Sicilian-inspired classic. This easy, weeknight dinner is ready in less than 30 minutes and pairs perfectly with plain pasta or dairy free mashed potatoes.

Prep Time5

Cook Time25

Servings: servings

Calories: 426kcal

Ingredients

2-3 large chicken breasts
½ cup all-purpose flour for dredging
4 tablespoons dairy free butter
2 tablespoons olive oil
8 ounces cremini mushrooms sliced
¾ cup diced yellow onion
4 cloves garlic minced
1 ½ tablespoons all-purpose flour
½ cup dry marsala wine
1 cup chicken stock

Instructions

Prep the chicken. Pound each chicken breast in half width-wise and pound to about 1/2 inch in thickness. Season lightly with salt & pepper. Place flour into a shallow bowl or dish, and dip each piece into flour to fully coat both sides, shaking off any excess. Set aside.
Sear the chicken. Heat a large skillet over medium-high and melt the dairy free butter. Add the chicken in a single layer and cook for about 3 - 4 minutes per side. When the chicken is cooked to an internal temperature of 165˚F, transfer to a plate and set aside.

Work in batches if needed and tent the cooked chicken with foil to keep it from getting cold.

Cook the mushrooms. Add the olive oil to the same skillet. Then, add the mushrooms and sauté, stirring occasionally until they've lost about half their volume. Then add the onion and garlic. Continue to cook over medium heat, stirring occasionally, until the onions are soft and translucent - about 5 minutes.
Make the sauce. Add the flour to the pan and stir to fully coat the mushrooms. Then, whisk or stir in the Marsala wine, scraping up any browned bits from the bottom of the pan. Add the chicken stock and stir to combine. Bring to a simmer and cook until the sauce has thickened slightly, about 3 – 4 minutes.
Finish and serve. Return the chicken to the skillet and simmer until the chicken returns to temperature. Remove from heat and serve as desired.

Video

Notes

This recipe makes enough sauce for about 6 servings. If you prefer a saucier experience, only make 4 chicken cutlets per recipe and multiply the recipe as needed.

Nutrition is calculated based on 4 servings.

Nutrition