Description
This easy Chicken Marsala recipe recreates the classic Italian-American dish without using wine, making it accessible and quick to prepare. Juicy, thin-cut chicken breasts are pan-fried to golden perfection and served in a rich, creamy mushroom sauce enhanced with shallots, garlic, and aromatic herbs. Perfect for a flavorful weeknight dinner, this dish pairs wonderfully with cauliflower rice or green beans for a low-carb, satisfying meal.
Ingredients
Scale
For the Chicken
- 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2″ thick)
- ½ cup all purpose flour (* Use white rice or arrowroot flour for gluten free)
- Salt and pepper to taste
- 3 tbsp ghee or olive oil and butter (* I prefer ghee for higher smoke point)
For the 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
- 1/4 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 the chicken: Lightly salt and pepper the chicken breasts on both sides. Then dip each piece into the flour, coating evenly, and shake off any excess. Set aside one tablespoon of the flour for the sauce.
- Fry the chicken: Heat a large pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter, or 2 tablespoons ghee. When the fat shimmers, add the floured chicken breasts. Fry each side for 3-4 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
- Cook the mushrooms: Using the same pan with chicken drippings, add 1 tablespoon butter or ghee and melt. Add the sliced cremini mushrooms in a single layer without overcrowding and cook for 3-4 minutes per side until they develop a nice golden-brown color.
- Add aromatics and thicken: Stir in the chopped shallots and garlic with the mushrooms, scraping up any flavorful bits from the bottom of the pan. Sprinkle the reserved tablespoon of flour over the mixture and stir well to combine and coat.
- Simmer the sauce: Pour in the chicken broth and white vinegar. Simmer the sauce over medium heat for 5-7 minutes until the liquid reduces by half and the sauce thickens slightly.
- Finish the sauce and combine: Stir in the heavy cream, ground mustard powder (or Dijon mustard), and dried thyme. Return the chicken breasts to the pan and simmer for an additional 2-3 minutes to thicken the sauce further and allow flavors to meld.
- Garnish and serve: Sprinkle fresh parsley over the finished dish. Serve the Chicken Marsala with cauliflower rice or pureed cauliflower and green beans for a complete meal.
Notes
- For a gluten-free version, substitute all-purpose flour with white rice or arrowroot flour.
- Ghee is preferred for frying due to its higher smoke point, but olive oil and butter can be used alternatively.
- Do not overcrowd mushrooms while cooking to ensure they brown nicely rather than steam.
- The white vinegar replaces traditional wine, providing acidity and depth without alcohol.
- This dish pairs well with low-carb sides like cauliflower rice and steamed green beans for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
