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Chicken Marsala

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Ingredients

Scale

  • 4 boneless, skinless chicken breasts

  • 1 cup non-alcoholic Marsala wine substitute (or non-alcoholic cooking wine)

  • 1 cup chicken broth (Halal-certified)

  • 1 cup fresh mushrooms, sliced (button mushrooms or cremini work well)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, minced

  • 1 small onion, chopped (optional)

  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme

  • 1 tablespoon flour (optional, for thickening)

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (optional, for serving)

Ingredient Highlights

  • Non-Alcoholic Marsala Wine Substitute: This ingredient brings the same depth of flavor as traditional Marsala wine without any alcohol. It’s a crucial part of the dish for achieving that signature rich and slightly sweet taste.

  • Chicken Breasts: Boneless and skinless chicken breasts are the perfect protein for this dish, providing a tender and juicy texture.

  • Mushrooms: The mushrooms soak up the rich sauce, adding earthiness and flavor to every bite.

  • Garlic and Thyme: These aromatic ingredients infuse the sauce with savory and fragrant notes, enhancing the overall flavor profile.

  • Olive Oil and Butter: A combination of olive oil and butter is used to pan-sear the chicken and sauté the mushrooms, adding richness and depth to the sauce.

Instructions

Prepare the Chicken:

  1. Season the Chicken: Start by seasoning both sides of the chicken breasts with salt and pepper. This will enhance the flavor of the chicken and the sauce.

  2. Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate.

Make the Sauce:

  1. Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter has melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.

  2. Add the Garlic and Onion: Add the minced garlic and chopped onion (if using) to the skillet. Cook for an additional 2 minutes, allowing the garlic to become fragrant and the onion to soften.

  3. Deglaze the Pan: Pour in the non-alcoholic Marsala wine substitute and chicken broth, stirring to deglaze the pan and lift any flavorful bits off the bottom. Bring the mixture to a simmer and let it cook for 5-7 minutes to reduce slightly.

  4. Thicken the Sauce: If you’d like a thicker sauce, you can whisk in 1 tablespoon of flour to the sauce. Stir continuously to avoid lumps, and cook for another 2 minutes.

  5. Season the Sauce: Add the thyme, and taste the sauce. Season with additional salt and pepper, if needed, to adjust the flavor.

Finish the Dish:

 

  1. Return the Chicken to the Skillet: Once the sauce has thickened to your desired consistency, return the cooked chicken breasts to the skillet. Spoon some of the sauce over the chicken and simmer for an additional 3-4 minutes, allowing the chicken to absorb the flavors.

  2. Serve: Garnish the Chicken Marsala with freshly chopped parsley and serve with lemon wedges on the side, if desired.

Nutrition

Find it online: https://buttereats.com/chicken-marsala/