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A serving of creamy mashed potatoes topped with a savory mushroom gravy, garnished with fresh parsley, on a white plate with utensils in the background.
Penny Kovacs

Chicken Marsala Without Wine

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A creamy mushroom sauce over the most tender chicken that is best served over mashed potatoes to soak up all the delicious sauce. This is the most requested recipe by my family!
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Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 Boneless Skinless Chicken Breasts about 2 pounds
  • 24 oz White Mushrooms sliced
  • 1 cup Vidalia Onion diced
  • 3 cloves Garlic minced
  • 1/4 cup Ghee
  • 1/2 cup Arrowroot Powder
  • 1 cup Chicken Broth or bone broth
  • 13 1/2 oz Coconut Cream
  • 2 Tbsp Coarse-Dijon Mustard Noble Made
  • 2 Tbsp Balsamic Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. Cut chicken breast in half lengthwise and pat dry with paper towel
  2. Put arrowroot, salt & pepper in zip lock bag, add chicken & shake well
  3. Melt ghee in a large skillet
  4. Cook chicken 4-5 minutes per side, depending how thick, move to plate
  5. Add onions to pan & cook till soft
  6. Add garlic & mushrooms & cook till mushrooms are browning
  7. Add chicken broth, stir well
  8. Add Dijon & balsamic, stir
  9. Add coconut cream & bring to a slow boil
  10. Reduce heat & add chicken back to pan
  11. Simmer till sauce thickens, about 10 minutes
  12. If sauce is not thick enough make an arrowroot slurry with 1 tbsp arrowroot and 1 tbsp water, add to pan, stir & let thicken

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