Chicken Marsala without Wine
A delightful variation of the classic Italian-American dish that eschews the traditional Marsala wine in favor of a plant-based substitute, resulting in a rich and savory sauce that's perfect for those who prefer a non-alcoholic meal or have dietary restrictions.
Ingredients:
- Chicken breasts: Four boneless, skinless chicken breasts or two large ones, cut into thin cutlets.
- Portobello mushrooms: Substitute with baby bella mushrooms, thinly sliced.
- Chicken stock: A cup of organic chicken or vegetable broth for depth.
- Shallots: Two cloves of garlic, thinly sliced, or use two small onions.
- Olive oil: Two tablespoons of extra virgin olive oil or butter for skillet prep.
- Flour: One tablespoon unsalted butter and twentyfour (2Tbsp) AP flour (for coking chicken).
- Seasonings: Salt and freshly ground black pepper as needed.
- Mushroom trimmings: A small amount of stems and tips from the mushrooms, finely chopped.
- Butter: One inch piece butter, to融化和 infuse flavors.
- Heavy cream: Three-fourths of a cup of heavy cream for sauce thickening.
Instructions:
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Prepare the chicken: Season each chicken cutlet generously with salt and pepper, then coat in AP flour. Chill until ready to cook.
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Pan-fry the chicken: Warm a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken cutlets in a single layer. Fry until golden brown on both sides, 4-5 minutes per side. Remove from the skillet and set aside.
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Prepare the Marsala sauce: In the same skillet, melt a tablespoon of butter. Add the shallots and garlic, sauté until fragrant. Add the mushrooms to the skillet and sauté for about 2 minutes until they start to soften. Add the chicken stock to the skillet and bring to a simmer. Simmer for 5-7 minutes until reduced to half and thickened.
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Thicken the sauce: Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
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** return the chicken:** Return the chicken to the skillet and spoon the sauce evenly over each piece of chicken. Garnish with chopped fresh parsley.
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Serve: Serve the chicken Marsala over a bed of creamy rice, mashed potatoes, or pasta.
Variations:
For a richer flavor, double the recipe for the sauce.
Nutritional Information:
This recipe yields 4 portions; calories total: approximately 324 kcal.
Note:
For a dairy-free version, use coconut cream in place of heavy cream. The flavor profile will be different but will still be delicious.
Storage and Reheating:
Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave on low-medium heat, stirring occasionally until warmed through.
Health Considerations:
This recipe is a healthier alternative for individuals who wish to limit their alcohol consumption or avoid caffeine. The tomato-based broth and mushrooms provide natural flavors without the high alcohol content found in Marsala wine.
Convenient and Versatile:
This quick and easy recipe is convenient for busy weeknights and versatile with different herb and spice combinations to suit personal preferences.
:
Chicken Marsala without wine is a delightful alternative to the traditional dish, offering a rich and savory flavor profile that's perfect for any meal. Its easy preparation and versatility make it a favorite for family gatherings, special occasions, or simple weeknight meals. For the best experience, let it simmer to reduce and thicken for a few minutes after adding the heavy cream to achieve the perfect sauce texture.
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