Description
A rich and flavorful Chicken Marsala recipe without wine, using a creamy sauce made from chicken broth, vinegar, and mushrooms. This gluten-free and migraine-safe dish features tender flour-coated chicken breasts pan-fried to golden perfection and served in a luscious mushroom sauce with herbs. Perfect for a comforting family meal, served alongside cauliflower rice or green beans.
Ingredients
Scale
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
Cooking Fats
- 3 tbsp ghee or olive oil and butter (* I prefer ghee for higher smoke point)
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. Dip them into the flour, covering both sides evenly, then shake off the excess. Reserve 1 tablespoon of flour for later use.
- 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 is shimmering, add the floured chicken breasts. Fry until golden brown and cooked through, about 3-4 minutes per side. Transfer cooked chicken to a plate and cover with foil to keep warm.
- Cook the mushrooms: In the same pan with the chicken drippings, add 1 tablespoon butter or ghee and melt. Add the sliced cremini mushrooms in a single layer, ensuring not to crowd them, and cook for 3-4 minutes until nicely browned on each side.
- 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 in the reserved 1 tablespoon flour and stir to combine.
- Simmer the sauce: Pour in the chicken broth and white vinegar. Simmer 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), and dried thyme. Return the chicken breasts to the pan and simmer for another 2-3 minutes to let the sauce thicken further and the flavors meld together.
- 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
- This recipe is naturally gluten free when using a gluten free flour substitute and avoids alcohol, making it migraine diet safe.
- Use ghee to achieve a higher smoke point and enhance flavor while frying.
- Do not overcrowd the mushrooms during cooking to ensure they brown properly instead of steaming.
- Adjust the seasoning with salt and pepper as needed before serving.
- Pair with low-carb sides like cauliflower rice or green beans to keep the meal light and balanced.
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
