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Chicken Marsala Recipe No Cream
Classic Chicken Marsala Without Cream
This traditional Chicken Marsala recipe focuses on the rich flavors of Marsala wine and mushrooms, creating a beautifully savory dish without the need for cream. Perfect for those seeking a lighter version of this classic Italian-American favorite, it maintains the essence of the dish—tender chicken in a flavorful mushroom and wine sauce. Let’s create a meal that’s both sophisticated and comforting, ideal for a weeknight dinner or a special occasion.
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil, divided
- 1 pound button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
- Prepare Chicken:
- Season both sides of the chicken breasts with salt and pepper. Dredge the chicken in flour, shaking off the excess.
- Cook Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until golden on both sides and cooked through, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- Sauté Mushrooms:
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add the mushrooms and cook until they are brown and have released their juices, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
- Deglaze with Marsala:
- Pour the Marsala wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3 minutes.
- Add Broth:
- Stir in the chicken broth and lemon juice, bringing the mixture to a simmer. Let it cook for about 5 minutes, or until the sauce has thickened slightly.
- Finish the Dish:
- Return the chicken to the skillet, spooning the sauce and mushrooms over the chicken. Stir in the unsalted butter until melted and the sauce is glossy.
- Cook for another 2-3 minutes, ensuring the chicken is heated through and the sauce has slightly thickened.
- Garnish and Serve:
- Sprinkle with fresh parsley before serving. This dish pairs wonderfully with steamed vegetables, mashed potatoes, or a simple salad for a complete meal.
Tips for Perfect Chicken Marsala:
- Pounding the Chicken: For even cooking and tender chicken, gently pound the breasts to an even thickness using a meat mallet or rolling pin.
- Marsala Wine: Use a good-quality Marsala wine for cooking, as it significantly influences the flavor of the sauce.
- No Cream Needed: This recipe focuses on the rich flavors of the Marsala wine and mushrooms, creating a savory sauce that doesn’t rely on cream for its depth and body.