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Chicken Marsala Without Cream Recipe

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4.2 from 12 reviews

This Chicken Marsala recipe offers a rich and flavorful twist on the classic Italian-American dish without using cream. Tenderized chicken breasts are coated in seasoned flour, pan-seared to a golden brown, and then simmered in a luscious Marsala wine and lemon juice sauce. The dish is finished with sautéed white mushrooms cooked to perfection in butter, adding an earthy depth of flavor. Ideal for a comforting weeknight dinner or a special occasion, this recipe is straightforward and yields a deliciously saucy, elegant meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/3 pounds boneless, skinless chicken breasts (thin)

Cooking Fats

  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter (for mushrooms)

Sauce and Flavorings

  • 1/4 cup Marsala wine
  • Juice of 1/4 lemon

Mushrooms

  • 16 ounces sliced white mushrooms
  • 1/8 teaspoon salt (plus extra to taste)
  • 1/8 teaspoon black pepper (heaping)

Instructions

  1. Clean the Mushrooms: Rinse the sliced mushrooms under a gentle spray of water in a colander. Use a vegetable brush to carefully remove any dirt without soaking them. Pat the mushrooms dry thoroughly with paper towels to prevent sogginess during cooking.
  2. Prepare the Flour Coating: In a dinner plate, combine the all-purpose flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper, mixing evenly.
  3. Tenderize the Chicken: Place the chicken breasts between two layers of plastic wrap on a large cutting board. Gently pound them with a meat mallet or skillet until they are thin and tender for even cooking.
  4. Flour the Chicken: Using a fork, dip each chicken breast into the seasoned flour, coating both sides thoroughly and pressing the flour onto the surface. Place the floured chicken pieces on a separate plate.
  5. Sear the Chicken: Heat one tablespoon of butter and one tablespoon olive oil in a large skillet over high heat. Add the chicken breasts in a single layer, cooking them until golden brown on the first side, approximately 2 to 4 minutes.
  6. Brown the Other Side: Flip the chicken breasts and cook for an additional 2 minutes or until golden on the second side.
  7. Deglaze and Sauce: Pour Marsala wine over the chicken, then squeeze the lemon juice on top. Cook for a couple more minutes, turning the chicken once more to coat it evenly with the sauce.
  8. Remove Chicken and Keep Warm: Turn off the heat, transfer the chicken to a serving platter, and cover with foil to keep warm. Leave the pan juices in the skillet.
  9. Melt Butter for Mushrooms: Reheat the skillet over medium-high heat and melt 2 tablespoons of butter.
  10. Cook the Mushrooms: Add the sliced mushrooms to the skillet, spreading them evenly. Sprinkle with 1/8 teaspoon salt and a heaping 1/8 teaspoon of black pepper.
  11. Sauté Mushrooms: Cook the mushrooms, stirring occasionally, until most of their liquid evaporates and they are tender, about 10 minutes. Taste and adjust salt and pepper as needed.
  12. Serve: Plate the chicken breasts and spoon the sautéed mushrooms with pan juices over the top. Enjoy immediately. Store leftovers covered in the refrigerator for up to four days.

Notes

  • Make sure to thoroughly dry the mushrooms after cleaning to prevent the dish from becoming watery.
  • Thinly pounding the chicken breasts helps them cook quickly and evenly, ensuring tenderness.
  • You can substitute salted butter with unsalted butter and add salt to taste as preferred.
  • Adjust the amount of Marsala wine to suit your taste for alcohol intensity.
  • Leftover Chicken Marsala reheats well in a skillet over low heat to maintain moisture.
  • This recipe intentionally avoids cream to keep the sauce light and focused on the Marsala and mushrooms.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/chicken-marsala-without-cream-recipe/