Dairy Free Creamy Chicken Marsala
A rich, comforting classic with a smooth finish and elegant flavor. It brings familiar restaurant-style appeal to any dinner table.
Ingredients
For The Chicken
- 4 Boneless Skinless Chicken Cutlets, About 5 Ounces Each
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup All-Purpose Flour
- 2 tablespoons Olive Oil
- 1 tablespoon Dairy Free Butter
For The Sauce
- 8 ounces Cremini Mushrooms, Sliced
- 2 Garlic Cloves, Minced
- 3/4 cup Dry Marsala Wine
- 1 cup Chicken Broth
- 1/2 cup Unsweetened Plain Dairy Free Milk
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Kosher Salt
- 2 tablespoons Fresh Parsley, Chopped
Instructions
- Season the chicken cutlets with salt and pepper, then lightly coat both sides with flour. Shake off the excess.
- Heat the olive oil and dairy free butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through. Transfer it to a plate.
- Add the mushrooms to the skillet and cook for 5 to 6 minutes until browned and their moisture has evaporated.
- Stir in the garlic and cook for 30 seconds. Pour in the Marsala wine and simmer for 2 minutes, scraping up the browned bits.
- Add the chicken broth and simmer for 4 minutes until reduced slightly.
- Whisk in the dairy free milk, Dijon mustard, and salt. Simmer for 3 to 5 minutes until the sauce is thick enough to coat the back of a spoon.
- Return the chicken and its juices to the skillet. Spoon the sauce over the chicken, simmer for 1 minute, and garnish with parsley.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 17gProtein: 36gFat: 14g