Chicken Marsala Recipe without Wine
Tender chicken breasts are lightly coated in flour and sautéed to a golden brown. They are then simmered in a rich, savory sauce made with chicken bone broth, mushrooms, garlic, and a splash of balsamic vinegar for depth of flavor. Finished with a touch of half and half for a velvety texture, this dish is perfect served over whole wheat pasta or alongside roasted vegetables for a delightful, comforting meal.
Equipment
- 1 Large Skillet
Ingredients
- 2 Skinless Chicken Breasts
- 4 Tablespoons Flour Divided
- ¾ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Thyme
- 2 Tablespoons Avocado Oil Divided
- 1 Large White Onion Minced
- 1- 8 oz Package White or Crimini Mushrooms Sliced
- 2 Tablespoons Butter
- 2 Garlic Cloves Minced
- ½ Cup Chicken Bone Broth
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Brown Sugar
- ½ Lemon Juiced
- 3 Tablespoons Half and Half
Optional:
- 1 Tablespoon Fresh Parsley or Basil Chopped
- 1 Teaspoon Parmesan Cheese
Instructions
- Mince your fresh garlic and onions and slice your mushrooms.
- On a separate cutting board, slice your boneless, skinless chicken breasts in half horizontally with a sharp knife. Using the tenderizing side of the meat mallet, pound the chicken, then flip it and use the flat side of the meat mallet to pound the other side of the chicken breast into an even ¼-inch thickness.
- Add your pounded chicken breasts into a large ziplock bag along with your salt, pepper, garlic powder, thyme and 3 tablespoons of flour * see hint below. Shake until all of your seasonings and flour evenly coat your chicken breasts.
- Add 2 tablespoons of avocado oil to a large cast iron skillet on medium-high heat. When your oil is hot, add in your chicken breast fillets and cook for 4 minutes on one side before flipping and cooking an additional 3 minutes on the other. Once your chicken breasts have reached an internal temperature of 165 F, remove them from the pan and set them aside on a plate. Lower to medium heat.
- Add an additional tablespoon of avocado oil and then add in your onions.Let them saute for about 1 minute.Then add in your mushrooms. Season with a dash of salt and pepper and then cook for an additional 2-3 minutes until your mushrooms begin to soften.
- Lower your heat to medium-low, then add in your butter and minced garlic and saute for an additional minute until your butter has melted and your garlic becomes aromatic.
- Then add in 1 tbs of flour, stirring until the butter soaks up the flour. Once this happens, add in your chicken bone broth, balsamic vinegar, brown sugar and lemon juice.
- Stir and let simmer for 30 seconds or so before adding your half & half. Stir again and then add your chicken back into the pan. Top with fresh herbs and parmesan cheese, if using. Serve with your favorite pasta or veggie. I served mine with some 100% whole wheat pasta and a salad for some additional color and fiber!
Notes
Hint: For best results, I recommend adding the flour and seasonings to the bag first (instead of chicken first like I did), giving it a little shake and then adding the chicken breasts after so that the seasonings and flour are evenly distributed and are able to stick to the chicken more evenly. I found that my chicken breasts were coated more with flour than seasonings with the way I did things.
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Nutrition
Calories: 302kcalCarbohydrates: 21gProtein: 29gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 76mgSodium: 937mgPotassium: 793mgFiber: 1gSugar: 8gVitamin A: 84IUVitamin C: 4mgCalcium: 63mgIron: 2mg
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