I've been whipping up a version of this chicken marsala recipe ever since I married my husband years ago — it's a longstanding favorite! I introduced a Whole30 compatible version five years ago which is how I arrived to this chicken marsala wtihout wine, and despite its absence from my blog until now, it remains a highly requested birthday dinner for my niece. But don't reserve it for special occasions; this easy, one-pan wonder is the perfect dinner for any day of the week. I love pairing it with my whipped mashed potatoes or cauliflower mash to soak up all the mushroom umami of this delectable mushroom "marsala" sauce.
Why You'll Love This Recipe
Experience the homely goodness of a classic chicken marsala recipe, but without the need for wine. This easy, one-pan dish is perfect for any celebration, occasion or just a cozy night in, promising familiar flavors without the fuss.
Ingredients You Will Need
Boneless Skinless Chicken Breasts: I like Rastelli's Delivered as their chicken is organic and comes from a small farming collective, never receive antibiotics or hormones and are humanely treated.
White Mushrooms: Opt for white mushrooms in this recipe as they impart a mild yet earthy flavor to this dish.
Vidalia Onion: These onions lend a uniquely sweet and mild flavor profile, making them particularly versatile and enjoyable in a variety of dishes without overpowering other ingredients.
Garlic: Incorporating garlic adds a savory note that enhances the dish with its bold and aromatic flavor.
Ghee: Incorporating ghee into a recipe adds a rich, nutty flavor with a higher smoke point compared to butter. Ghee is clarified - meaning impurities have been removed, resulting in a pure and clear form of butterfat with lower lactose content than butter.
Arrowroot Powder: Arrowroot powder, a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. Additionally, it's worth noting that arrowroot powder and arrowroot flour are interchangeable, allowing you to use either one in your cooking.
Chicken Broth or Bone Broth: The broth in this recipe complements the earthy flavors of the mushrooms and helps create a well-balanced, flavorful sauce that coats the chicken.
Coconut Cream: Coconut cream is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors. Opting for coconut cream over coconut milk creates a thicker, creamier texture.
Course-Dijon Mustard: This Noble Made mustard is my preferred mustard brand. Substituting wine with Dijon mustard not only imparts a subtle tanginess but also adds a vinegary note, mimicking the characteristic influence of wine in this recipe.
Balsamic Vinegar: Balsamic vinegar imparts a rich and slightly sweet acidity, mimicking some of the depth and complexity that wine would typically provide.
Salt and Pepper: Salt enhances and balances flavors, while pepper adds a gentle heat, improving the overall flavor of a dish.
Instructions
Prepare chicken: Cut chicken breast in half lengthwise and pat dry with paper towel.
Make the coating: Put arrowroot, salt & pepper in zip lock bag, add chicken & shake well.
Cook the chicken: Melt the ghee in a large skillet, then cook the chicken 4-5 minutes per side, depending on the thickness. Once chicken reaches an internal temperature of 165° F, transfer to a plate.
Sauté your vegetables: Add the onions into the large skillet and cook until soft. Then add the garlic and mushrooms, cooking until the mushrooms begin to brown.
Build the sauce: Add the chicken broth, stirring well. Then ad the dijon and balsamic, giving it another good stir.
Make it creamy: Add the coconut cream and bring the sauce to a slow boil.
Add the chicken back in: Reduce the heat and add the chicken back to the pan.
Simmer the sauce: Continue simmering the sauce until it thickens, for about 10 minutes.
Create your desired consistency: If the sauce is not thick enough, make an arrowroot slurry with 1 tablespoon of arrowroot and 1 tablespoon of water. Add it to the pan, stir and let the sauce thicken more.
Recipe Tips and Tricks
Begin with the chicken: Cooking the chicken in the pan first, then setting it aside, allows the flavors of the chicken to build before reintroducing it. This method prevents overcooking while preserving the chicken's flavor within the sauce.
Sauté your mushrooms thoroughly: Letting them reach a golden brown hue brings out the fullest flavor they can contribute to the dish.
Recipe Variations
Explore mushroom variety: While white mushrooms are a classic choice and my go-to, consider experimenting with alternatives like cremini, portobello, shiitake, or other wild mushrooms to impart distinct flavor profiles to your dish.
Opt for marsala wine: While my Whole30 version omits wine, you can certainly use marsala wine in this recipe; just skip the vinegar and mustard for a traditional twist.
Diversify your base: While mashed potatoes or cauliflower mash are delightful, consider serving this dish over sautéed greens, rice, risotto, or even your favorite pasta.
Storage Tips
This chicken marsala without wine can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container, and it's freezer-safe for up to 6 months.
FAQs About Chicken Marsala Without Wine
What is a substitue for wine in chicken marsala?
This chicken marsala without wine calls for both a tangy dijon mustard and balsamic vinegar, which play off of each other to create a non-alcoholic substitue for wine in this dish.
Can I use balsamic vinegar instead of marsala wine?
Using a high-quality balsamic vinegar helps create the rich color and tanginess for an alcohol-free alternative that has the qualities reminiscent of a traditional marsala sauce, even in the absence of the usual marsala wine.
What is chicken marsala sauce made of?
In a classic Chicken Marsala recipe, you'll find ingredients like chicken breast, mushrooms, Marsala wine, chicken broth, flour, butter, and seasonings. This alcohol-free version mirrors the traditional flavors, with a few tweaks: ghee instead of butter, arrowroot flour in place of regular flour and balsamic vinegar and dijon mustard in lieu of marsala wine for a delicious, wine-free twist.
Chicken Marsala Without Wine
Ingredients
- 3 Boneless Skinless Chicken Breasts about 2 pounds
- 24 oz White Mushrooms sliced
- 1 cup Vidalia Onion diced
- 3 cloves Garlic minced
- ¼ cup Ghee
- ½ cup Arrowroot Powder
- 1 cup Chicken Broth or bone broth
- 13 ½ oz Coconut Cream
- 2 tablespoon Coarse-Dijon Mustard Noble Made
- 2 tablespoon Balsamic Vinegar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Cut chicken breast in half lengthwise and pat dry with paper towel
- Put arrowroot, salt & pepper in zip lock bag, add chicken & shake well
- Melt ghee in a large skillet
- Cook chicken 4-5 minutes per side, depending how thick, move to plate
- Add onions to pan & cook till soft
- Add garlic & mushrooms & cook till mushrooms are browning
- Add chicken broth, stir well
- Add Dijon & balsamic, stir
- Add coconut cream & bring to a slow boil
- Reduce heat & add chicken back to pan
- Simmer till sauce thickens, about 10 minutes
- If sauce is not thick enough make an arrowroot slurry with 1 tablespoon arrowroot and 1 tablespoon water, add to pan, stir & let thicken
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