Best Non Alcoholic Chicken Marsala Recipes

CHICKEN MARSALA

Chicken Marsala image

Chicken Marsala in a deliciously creamy mushroom sauce rivals any restaurant! One of the most sought after dishes served in restaurants is super fast and easy to make in your very own kitchen! A flavourful chicken dinner with plenty of sauce to serve over your sides and an authentic Italian taste!

Provided by Karina

Categories Dinner

Time 35m

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour ((plain flour))
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black cracked pepper
2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
2 tablespoons olive oil, (divided)
4 tablespoons unsalted butter, (divided)
1 tablespoon unsalted butter (as needed)
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, (minced)
3/4 cup dry Marsala wine
1 1/4 cup low-sodium chicken broth ((or stock))
3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
2 tablespoons fresh chopped parsley

Steps:

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Nutrition Facts : Calories 503 kcal, Carbohydrate 21 g, Protein 27 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 134 mg, Sodium 753 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

NON-ALCOHOLIC CHICKEN MARSALA

Non-Alcoholic Chicken Marsala image

A spin on chicken marsala...sort of. I don't like wine. In fact, I don't drink, so I just adapted a well-known recipe :P

Provided by swirlycinnacakes

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
salt and pepper
2 tablespoons oil
2 cups sliced mushrooms
2 tablespoons fresh parsley, chopped
2 tablespoons butter

Steps:

Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.
Add the mushrooms to the skillet and saute until the mushrooms have given up their juice, about 8 minutes. Stir in the parsley. Season to taste witih salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.
Pour the sauce over the chicken and serve immediately.

Nutrition Facts : Calories 277.6, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.7, Sodium 120.6, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 29.2