Our chicken marsala without cream features tender chicken breast and earthy mushrooms bathed in a wine-infused, garlic-spiced broth. This recipe brings authentic Italian flavors to your table for a satisfying, healthier meal. You should give it a try!
Who’s ready to dive into the heart of Italy without even leaving the kitchen? That’s right, we’re taking an enchanting trip to Flavorville with our rendition of the classic dish, chicken marsala – but with a bit of a twist.
And by twist, we mean – no cream!
The star of the show? A humble chicken breast, ready to be transformed into a juicy masterpiece!
Yes, I can already see your taste buds dancing in anticipation!
Who could resist the allure of succulent chicken breasts, enveloped in a blanket of delectable mushrooms and garlic sauce? Oh, the heart flutters at the thought!
You may wonder: But hey, “how will it be creamy without the cream?”
I hear you ask.
Well, that’s where the magic of good chicken broth, a splash of wine, and a dash of butter comes in.
It creates a symphony of flavor that has all the creaminess without the cream itself. So if you’re a fan of lighter, healthier alternatives, then this is a match made in heaven just for you.
Winter nights become so much more special with this dish. It’s more than just a recipe – it’s an invitation to a warm Italian hug on a cold night. The subtle crispness in the air outside, the comfort of our warm kitchens, and the bubbling of Marsala goodness on the stove.
It’s almost poetic, isn’t it?
Mouthwatering. Satisfying. Creamy, even without cream. That’s the marvel of our chicken Marsala.
I can’t wait to share this delicious recipe with you – so, let’s get started!
🥰 Why You Will Love This Recipe?
- This recipe brings you the taste of Italy right in your kitchen. It’s an opportunity to enjoy authentic Italian flavors without stepping foot outside your home.
- Our chicken marsala without cream eliminates the use of cream, offering a lighter, yet still satisfying alternative to traditional versions.
- The steps are straightforward, and the ingredients are simple, making it an accessible dish for all cooking skill levels.
- It’s a recipe that can easily fit into a weekday meal plan or be served at a dinner party. The dish’s elegance and flavor profile make it a crowd-pleaser.
- This method of cooking chicken breast keeps it juicy and flavorful, avoiding the common pitfall of dryness associated with this type of meat.
🥘 Ingredients and Substitutes
- Chicken Breast: The star ingredient, chicken breast provides lean protein and forms the base of the dish. If you’re looking for a substitute, turkey breast is an excellent alternative that maintains a similar texture and taste.
- Mushrooms: These give an earthy depth to the dish and soak up flavors well. If you’re not a fan, you could try zucchini or eggplant for a different, but still tasty, vegetable component.
- Garlic: They offer a punch of flavor that’s both sharp and slightly sweet when cooked. Onion or shallots can be used if you’re out of garlic, but remember, their flavor will be a bit milder.
- All-purpose flour: It’s used to lightly coat the chicken for a golden sear and to thicken the sauce. If you’re gluten-free, you can use cornstarch or a gluten-free flour blend instead.
- Spices: These add depth and complexity to the dish. While the specific spices may vary, if you don’t have the ones required, an Italian seasoning blend could be a useful stand-in.
- Chicken Broth: This forms the base of the sauce, contributing to its savory flavor. If you don’t have chicken broth on hand, vegetable broth or even water with a bit more seasoning can work.
- Wine: Wine lends a depth of flavor and acidity to the dish. If you’d prefer not to cook with alcohol, you can use extra broth and a squeeze of lemon juice for some added tang.
- Butter: It gives the sauce a rich, velvety texture and a bit of indulgent flavor. If you’re dairy-free or want a healthier option, olive oil can be used, though the sauce might be slightly less rich.
👩🍳 Step-by-step Directions
Slice the mushrooms thinly and place them in a non-stick skillet with a thick bottom.
Quick Note: Do not add oil at the initial stage; we need to extract as much liquid as possible from the mushrooms.
Pro Tip: Add a pinch of salt over the mushrooms to facilitate the extraction of the liquid from them.
Initially, you’ll notice that a significant amount of water forms in the mushrooms, which is normal. Keep the heat high and wait for all the excess liquid to evaporate.
When the excess liquid has evaporated, add the butter and finely chopped garlic. You can also season to taste with pepper or other spices according to your preference.
Let the mushrooms caramelize for 3 minutes, then remove them onto a plate.
Flip the pan back onto the stovetop without washing it; we’ll continue cooking in it.
Slice the chicken breast into slices about ⅓” thick and season them with salt and pepper on both sides.
Dredge both sides of the chicken slices in flour, then shake off any excess flour.
In the pan, add 1 tablespoon of oil and fry the chicken on both sides until it turns lightly golden.
Then remove the chicken from the pan and place it on a plate.
In the pan, add the wine and let it evaporate for 30 seconds to remove the alcohol from it.
Add the chicken broth and a finely chopped garlic clove.
Let it simmer for about 2 minutes to allow the sauce to homogenize.
Return the chicken slices and mushrooms to the pan, cover with a lid, and let them cook in the sauce for about 15 minutes.
In the end, you’ll have chicken slices covered in a smooth and creamy sauce, accompanied by delicious and aromatic mushrooms.
Serve immediately with a slice of bread or a side dish that can soak up the delicious sauce.
🍽️ Serving Suggestions
Imagine a bed of fluffy, steamed rice soaking up the delicious Marsala sauce, each grain carrying the whispers of Italian flavors. Or perhaps you’d like a side of al dente pasta, twirled and dressed in our Marsala sauce, playing a delightful harmony with the chicken.
How about roasted vegetables? Just picture a mix of colorful, roasted veggies – carrots, bell peppers, zucchini, perhaps – their edges crisped to perfection, providing a delightful contrast with our juicy chicken.
And don’t forget the classic Italian bread, warm and crusty, just waiting to mop up every last drop of that divine Marsala sauce from your plate. A sprinkle of fresh parsley or basil over the dish? Why, it’s like the curtain call at an opera – a bright burst of color and flavor to conclude your meal!
Or maybe you’re in the mood for something lighter? A crisp, green salad with a tangy vinaigrette could be the perfect refreshing counterpoint to the rich, hearty flavors of our chicken dish.
🏆 Expert Tips. What to Pay Attention To?
- Let’s start my friends with the chicken. Ensure it’s evenly pounded to promote uniform cooking and to keep that succulent, juicy texture we’re after. Thin enough to cook quickly, but thick enough to retain all its wonderful juices.
- Our next pointer revolves around the mushrooms. Don’t rush them. Let them sauté gently, browning nicely before adding the rest of the ingredients. This way, they release their earthy flavors, deepening the overall taste of our dish.
- Ah, the wine! One could wax poetic about the wonders it brings. But, let’s focus on one crucial bit – use a Marsala you’d enjoy drinking. If you love it in the glass, you’ll love it in the sauce. Remember, quality matters!
- My fourth tip is about the cooking process itself. Be sure to scrape the bottom of the pan after adding the wine and broth. This process, known as deglazing, releases those beautiful, caramelized bits stuck to the pan, adding a world of depth to our sauce.
- Fifthly, let’s talk timing. When simmering the sauce, patience is your best friend. You want to give it enough time to reduce and thicken naturally, concentrating all those mouth-watering flavors. A rushed sauce is like a rushed dance – it lacks rhythm and grace. So take it slow, enjoy the process.
- And finally, a hint about serving. Chicken Marsala is best served immediately, while the sauce is fresh and the chicken is at its juiciest. But remember, even though we’re eager to tuck in, let’s take a moment to appreciate the dish, to let the aroma tantalize our senses before that first delightful bite.
🤔 Answering Your Questions:
What Type of Wine Should I Use for Chicken Marsala?
Marsala wine is the traditional choice for this dish, originating from Sicily, Italy. It’s a fortified wine that comes in dry and sweet varieties. For this recipe, we recommend using dry Marsala for its robust, less sugary flavor profile. However, if you can’t find Marsala, a dry sherry or a robust red wine could be a substitute.
Can I Use Other Types of Mushrooms?
Absolutely! While button mushrooms are commonly used due to their availability and flavor, you can certainly experiment with others. Cremini, portobello, or shiitake mushrooms can all add unique tastes and textures to the dish.
How Do I Ensure My Chicken Stays Juicy and Doesn’t Dry Out?
To keep your chicken moist, be sure not to overcook it. The chicken breasts should be cooked just until they reach an internal temperature of 165°F (around 74°C). Additionally, pounding the chicken to an even thickness ensures it cooks evenly, reducing the risk of dryness.
Can I Make This Dish Ahead of Time?
While Chicken Marsala is best served immediately after cooking, you can make it ahead of time if needed. Store it in an airtight container in the refrigerator once cooled. To reheat, gently simmer it on the stovetop until warmed through, adding a splash of broth or water if needed to loosen the sauce.
Can I Freeze Chicken Marsala?
Yes, Chicken Marsala can be frozen. Cool it completely, then transfer it into freezer-safe containers. It can be frozen for up to three months. To reheat, defrost in the refrigerator overnight, then warm gently on the stovetop.
📋 Recipe Card:
Chicken Marsala Without Cream
- Slice the mushrooms and sauté them in a dry pan until their liquid evaporates.1 lb Mushrooms
- Add the butter and finely chopped garlic.1 clove Garlic, 1 tablespoon Butter
- Cook until the mushrooms caramelize, then remove them onto a plate.
- Slice the chicken breast, season it with salt and pepper, and then coat it with flour on both sides.1.5 lb Chicken Breast, 3 tablespoons All-purpose Flour, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Sauté the chicken in the pan on both sides until it turns lightly golden, then remove it to a plate.1 tablespoon Olive Oil
- In the same pan, add the wine, chicken broth, and finely chopped garlic. Cook for a few minutes to evaporate the alcohol and let the sauce homogenize.1 clove Garlic, ½ cup Chicken Broth, ¼ cup Wine
- Return the chicken breast and mushrooms to the pan, gently mix, and cover with a lid. Let it cook over low heat for about 15 minutes.
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
- Quality of Ingredients: This dish is quite simple, so the quality of your ingredients can make a big difference. Fresh mushrooms, good-quality wine, and fresh spices can take this dish to the next level.
- Searing: Don’t overcrowd the pan when searing the chicken. Cook in batches if needed to ensure a good, golden sear on each piece. Overcrowding can cause the chicken to steam instead of sear.
- Resting the Chicken: Let your cooked chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it juicy and tender.
- Storing Leftovers: Leftover Chicken Marsala will keep in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain freshness.