Description
A rich and flavorful Chicken Marsala recipe made without wine, perfect for those avoiding alcohol. Tender chicken breasts are coated and pan-fried, then simmered in a creamy mushroom sauce flavored with shallots, garlic, and herbs. This comforting dish is gluten-free and migraine-safe, ideal for an easy family meal.
Ingredients
Scale
Chicken:
- 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2″ thick)
- 1/2 cup all purpose flour (Use white rice or arrowroot flour for gluten free)
- Salt and pepper to taste
Cooking Fat:
- 3 tbsp ghee or olive oil and butter (1 tbsp olive oil + 1 tbsp butter or 2 tbsp ghee for frying chicken, plus 1 tbsp butter or ghee for mushrooms)
Sauce:
- 1 shallot, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 8-10 oz cremini mushrooms, sliced
- 1.5 cups chicken or vegetable broth
- 1 tbsp white vinegar
- 1/4 cup heavy cream
- 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard)
- 1 tsp dried thyme leaves
- 1.5 tbsp fresh parsley, chopped
- 1 tbsp reserved flour
Instructions
- Prepare the Chicken: Lightly salt and pepper the chicken breasts. Dip each piece into the flour, covering both sides completely and shaking off any excess. Reserve 1 tablespoon of flour for later use in the sauce.
- Fry the Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter or 2 tablespoons ghee in a large skillet over medium heat until shimmering. Add the floured chicken breasts and fry for about 3-4 minutes per side or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover it with foil to keep warm.
- Cook the Mushrooms: In the same skillet with the drippings, add 1 tablespoon butter or ghee and melt it. Add the sliced cremini mushrooms in a single layer to avoid steaming. Cook for 3-4 minutes until browned on both sides, stirring lightly as needed.
- Sauté Shallots and Garlic: Add the chopped shallots and garlic to the mushrooms. Stir and scrape any browned bits off the bottom of the skillet to incorporate the flavor.
- Make the Sauce: Stir in the reserved tablespoon of flour to coat the mushrooms, shallots, and garlic. Pour in the chicken broth and white vinegar, then simmer over medium heat for 5-7 minutes until the liquid reduces by half and thickens.
- Finish the Sauce: Add the heavy cream, mustard powder (or Dijon mustard), and dried thyme to the skillet. Stir to combine and return the chicken to the sauce. Simmer everything together for another 2-3 minutes until the sauce thickens and the chicken is heated through.
- Serve: Sprinkle fresh chopped parsley on top and serve the Chicken Marsala immediately. It pairs wonderfully with cauliflower rice or pureed cauliflower and green beans for a low-carb, gluten-free meal.
Notes
- This Chicken Marsala version is gluten-free when using rice or arrowroot flour.
- It’s migraine diet friendly by excluding wine or alcohol, making it safe for sensitive individuals.
- Using ghee instead of butter allows for a higher cooking temperature and richer flavor.
- Ensure mushrooms are cooked in a single layer to achieve proper browning rather than steaming.
- This dish serves 4 people and is great for an easy weekday family dinner.
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
