Description
A rich and flavorful Chicken Marsala recipe made without wine, featuring tender chicken breasts cooked in a creamy mushroom sauce with shallots, garlic, and herbs. This gluten-free and migraine-safe dish is perfect for a comforting family meal, best served alongside cauliflower rice or green beans.
Ingredients
Scale
Chicken
- 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2" thick)
- Salt and pepper, to taste
- 1/2 cup all purpose flour (use white rice or arrowroot flour for gluten free)
Cooking Fats
- 3 tbsp ghee or olive oil and butter (preferably ghee for higher smoke point)
Vegetables & Aromatics
- 1 shallot, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 8-10 oz cremini mushrooms, sliced
Sauce
- 1.5 cups chicken or vegetable broth
- 1/4 cup heavy cream
- 1 tbsp white vinegar
- 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard)
- 1 tsp dried thyme leaves
- 1.5 tbsp fresh parsley, chopped
Instructions
- Prepare Chicken: Lightly salt and pepper your chicken breasts, then dip them into the flour of choice. Cover both sides with flour, shaking off any excess. Save 1 tbsp of the flour for later use in the sauce.
- Cook Chicken: Heat 1 tbsp olive oil and 1 tbsp butter or 2 tbsp ghee in a large skillet over medium heat. When the fats are shimmering, add the flour-coated chicken breasts and fry until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the pan, transfer to a plate, and cover with foil to keep warm.
- Sauté Mushrooms: In the same skillet with the chicken drippings, add 1 more tbsp butter or ghee and melt over medium heat. Add the sliced mushrooms in a single layer without crowding. Cook for 3-4 minutes until mushrooms brown nicely on both sides.
- Add Aromatics & Flour: Add chopped shallots and garlic to the mushrooms, stirring and scraping up any browned bits from the pan bottom. Mix in the reserved 1 tbsp of flour to coat the vegetables and help thicken the sauce.
- Simmer Sauce: Pour in the chicken broth and white vinegar. Bring to a simmer over medium heat and cook for about 5-7 minutes until the sauce reduces by half and thickens.
- Finish Sauce & Combine: Stir in the heavy cream, ground mustard powder (or Dijon), and dried thyme. Return the cooked chicken breasts to the skillet with the sauce. Simmer together for another 2-3 minutes to allow the flavors to meld and sauce to thicken further.
- Garnish & Serve: Sprinkle chopped fresh parsley over the chicken and sauce just before serving. Serve this chicken marsala with cauliflower rice or pureed cauliflower and green beans for a complete meal.
Notes
- This recipe is gluten free when using rice or arrowroot flour, and is safe for migraine diets since it excludes wine or alcohol.
- Using ghee instead of butter helps reach a higher cooking temperature without burning.
- To get nicely browned mushrooms, avoid overcrowding them in the pan so they sauté rather than steam.
- Leftover chicken marsala keeps well in the fridge for 2-3 days and reheats gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 2 g
- Sodium: 82 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 121 mg
