PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVES: 4 people
Chicken Marsala is a popular Italian-American dish. It’s an amazing one-pan meal with juicy and tender chicken smothered in a luscious sauce. Not to mention, easy to whip up and a flash to make! This version is gluten-free and dairy-free, so it’s perfect for everybody.
INGREDIENTS
3 tbsp olive oil divided
5 ounces cremini mushrooms sliced 1/4-inch thick
2 chicken breasts butterflied and halved – about 1.5
¼ c. all-purpose flour or rice flour, for dredging
2 to 4 garlic cloves smashed
2 shallots sliced 1/4-inch thick
1 tbsp chopped fresh thyme plus more for garnish if desired
2 1/2 tsp kosher salt divided
1/2 c. low-sodium chicken broth
1/2 c. sweet Marsala
HOW TO MAKE DAIRY-FREE ONE-PAN CHICKEN MARSALA
Step 1: Slice the chicken breasts horizontally in half. With plastic wrap, cover the cutlets and pound them to an even thickness either using a meat tenderizer or the bottom of a heavy pan.
Step 2: Evenly season the chicken cutlets with 2 tsp salt. In the flour, dredge the cutlets, shaking the excess off.
Step 3: To a heavy large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add 4 pieces of chicken breast and sear for about 2 to 3 minutes on each side until golden brown. When done, transfer the seared chicken to a plate, then set aside.
Step 4: To the skillet, add a tbsp oil, then add the shallot and garlic. Cook for about 30 seconds, stirring until aromatic. Add the mushrooms and continue to cook for additional 5 minutes, stirring frequently until tender and the juices evaporate. To taste, season with half tsp salt. Pour in the Marsala wine and simmer for 2 minutes more until reduced by half.
Step 5: Adjust the heat to medium, then pour in the broth and add the thyme leaves. Let the mixture simmer for about 3 minutes until reduced by half. Place the chicken back to the skillet along with the accumulated juices on the plate. Cook further until heated through, flipping the chicken once or twice to coat in the sauce. This takes another 2 minutes.
Step 6: When done, transfer the chicken to a plate with tongs and spoon the sauce over. Serve garnished with extra fresh thyme leaves. Enjoy!
NUTRITION FACTS:
Calories: 322 | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1600mg | Potassium: 672mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Ingredients
- 3 tbsp olive oil divided
- 5 ounces cremini mushrooms sliced 1/4-inch thick
- 2 chicken breasts butterflied and halved – about 1.5
- ¼ c. all-purpose flour or rice flour, for dredging
- 2 to 4 garlic cloves smashed
- 2 shallots sliced 1/4-inch thick
- 1 tbsp chopped fresh thyme plus more for garnish if desired
- 2 1/2 tsp kosher salt divided
- 1/2 c. low-sodium chicken broth
- 1/2 c. sweet Marsala
Instructions
Step 1: Slice the chicken breasts horizontally in half. With plastic wrap, cover the cutlets and pound them to an even thickness either using a meat tenderizer or the bottom of a heavy pan.
Step 2: Evenly season the chicken cutlets with 2 tsp salt. In the flour, dredge the cutlets, shaking the excess off.
Step 3: To a heavy large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, add 4 pieces of chicken breast and sear for about 2 to 3 minutes on each side until golden brown. When done, transfer the seared chicken to a plate, then set aside.
Step 4: To the skillet, add a tbsp oil, then add the shallot and garlic. Cook for about 30 seconds, stirring until aromatic. Add the mushrooms and continue to cook for additional 5 minutes, stirring frequently until tender and the juices evaporate. To taste, season with half tsp salt. Pour in the Marsala wine and simmer for 2 minutes more until reduced by half.
Step 5: Adjust the heat to medium, then pour in the broth and add the thyme leaves. Let the mixture simmer for about 3 minutes until reduced by half. Place the chicken back to the skillet along with the accumulated juices on the plate. Cook further until heated through, flipping the chicken once or twice to coat in the sauce. This takes another 2 minutes.
Step 6: When done, transfer the chicken to a plate with tongs and spoon the sauce over. Serve garnished with extra fresh thyme leaves. Enjoy!
