Can you really make Chicken Marsala on a weeknight? Yes you can! This recipe is so easy you’ll be making Chicken Marsala every week. Then you’ll find yourself inviting friends over so you can make it for them. And they will thank you profusely.
Chicken Marsala is true comfort food in itself, but serve it over mashed potatoes and the comfort factor goes through the roof. It’s a hearty, family pleasing meal that will instantly warm you up and put a smile on your face. Crispy chicken, a rich pan sauce, and juicy mushrooms – it’s a drool worthy meal that everyone loves.
The greatest thing about this version of Chicken Marsala is that it’s allergen free, so you can serve it to anyone and everyone without a single worry. That’s become a big deal for us since we learned we not only have a wheat allergy in the family but a dairy allergy too. This Chicken Marsala has been my saving grace. It’s safe for anyone to eat but you don’t have to sacrifice the flavor you love. And the ingredients are simple, everyday things that you probably already have on hand. For those who don’t need to fret over allergies feel free to use the traditional ingredients listed in the recipe.
Easy Weeknight Chicken Marsala – Allergen Free
4 Boneless, Skinless Chicken Breasts
2 Tablespoons extra virgin olive oil
1 cup all purpose flour, or cornstarch for gluten free
1 cup chicken stock
1/2 cup Marsala wine
1 Tablespoon butter (omit for a dairy free version)
12 ounces sliced mushrooms
2 Tablespoons fresh parsley, chopped
Heat olive oil in a large skillet over medium high heat.
Slice chicken breasts in half as though butterflying them, then slice all the way through to separate each breast into two thin pieces. (I do this instead of pounding them flat, because I really hate that step.)
Place flour or cornstarch onto a plate. Sprinkle each chicken breast piece with salt and pepper to taste then dredge lightly on both sides in the flour/cornstarch.
Place chicken into skillet and cook about 4 minutes on each sides, or until chicken is cooked through and lightly browned on both sides. Remove chicken from pan and place on platter.
Turn the heat down to medium and add the chicken stock, Marsala wine, butter (if using), and mushrooms to the skillet. Cook 4-5 minutes or until the mushrooms have released all their moisture and become dark brown. Pour sauce over chicken on the platter. Sprinkle with parsley.
Serve over mashed potatoes or pasta with plenty of sauce.
Recipe adapted from Savory Sweet Life.
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