Best Chicken Marsala Without Cream Recipe

Chicken Marsala is a classic Italian dish that combines tender chicken breasts with a flavorful Marsala wine sauce.

It’s an incredibly delicious and satisfying dish that is popular in many Italian-American restaurants.

Chicken Marsala without Cream

The traditional recipe uses rich, heavy cream for the sauce, but not everyone wants or can have dairy in their meals.

But don’t worry, we’ve got your back!

This recipe for chicken Marsala without cream is lighter and equally scrumptious.

The Marsala wine adds a rich, slightly sweet flavor to the dish. It’s combined with wholesome chicken broth, earthy mushrooms, and aromatic shallots, making the sauce totally divine.

The chicken breasts are cooked to perfection, remaining juicy and tender, then smothered in the savory Marsala wine sauce.

It’s an elegant, gourmet dish that’s surprisingly easy to whip up, and it’s the perfect choice for dinner any time of the year.

Chicken Marsala without Cream

This version of Chicken Marsala omits the cream, allowing the other ingredients to take center stage.

The result is a flavorful, lighter dish that won’t leave you feeling heavy.

The combination of Marsala wine, chicken broth, mushrooms, shallots, and chicken itself creates a dish that’s rich in taste and texture.

The creamy texture of the sauce, without actual cream, makes this recipe a winner for those looking for a lighter option without compromising the taste.

Plus, it’s a great meal for anyone with dairy restrictions or for those simply wanting a healthier version of the traditional recipe.

Ingredients

This is what you’ll need for this chicken Marsala variation:

  • Chicken breasts. Use small-sized boneless and skinless chicken breasts, around 5 to 6 ounces each.
  • Flour. It’s used for dredging the chicken, making it turn beautifully golden brown.
  • Olive oil. You’ll need it for cooking the chicken to perfection.
  • Salt and pepper. For seasoning the chicken breasts.
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For the sauce, you’ll need:

  • Chicken stock or broth. It serves as the base for the sauce, giving it a rich, savory flavor.
  • Marsala wine. This is the star ingredient of the sauce, providing a distinct sweet taste.
  • Butter. It adds richness to the sauce.
  • Thyme and shallots. These ingredients provide a wonderful aroma and flavor to the sauce.
  • Mushrooms. They add a meaty texture and earthiness that complements the chicken and wine perfectly.
  • Flour. It’s used for thickening the sauce slightly.
  • Parsley or chives. These are optional, but they provide a vibrant, fresh garnish.

How to Make Chicken Marsala without Cream

This is how you make this delicious chicken Marsala variation:

Step 1: Prepare the Chicken

  • Pound the chicken breasts to even thickness.
  • In a shallow bowl or plate, combine the flour, salt, and pepper.
  • Dredge each chicken breast in the flour mixture, shaking off any excess.

Step 2: Cook the Chicken

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts and cook for 5-6 minutes per side, or until they reach an internal temperature of 165°F.
  • Transfer the cooked chicken to a plate and cover to keep warm.

Step 3: Prepare the Sauce

  • In the same skillet, melt the butter.
  • Add the diced shallot and cook until it’s lightly browned.
  • Add the mushrooms and thyme, and cook until the mushrooms are browned and tender.
  • Sprinkle in the flour and cook for another minute, stirring constantly.
  • Pour in the Marsala wine and chicken stock, and stir well to combine and break down any lumps.
  • Bring the sauce to a simmer and cook until it thickens, about 3-4 minutes.

Step 4: Serve and Garnish

  • Pour the sauce over the cooked chicken breasts.
  • Garnish with chopped parsley or chives.

Step 5: Enjoy!

  • Serve your chicken Marsala immediately and savor every bite.

Enjoy!

Tips for the Best Cream-Free Chicken Marsala

Here are a few tips to ensure your chicken Marsala turns out perfect:

  • Pound the chicken to even thickness. This ensures that the chicken cooks evenly and prevents it from drying out.
  • Don’t overcook the chicken. Use a meat thermometer to check, as an overcooked chicken breast can be dry.
  • Let the chicken rest before slicing or serving. This allows the chicken to retain its juices and stay moist.
  • Thicken the sauce to your liking. If you want a thicker sauce, let it simmer for a little longer. If you want it thinner, add a little more chicken broth.
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Variations

You can customize this recipe to suit your preferences:

  • Add other veggies. You can add other veggies to the sauce, such as spinach or sun-dried tomatoes. Just make sure to cook them properly.
  • Make it gluten-free. Use a gluten-free flour blend or cornstarch for dredging the chicken and thickening the sauce.
  • Make it spicy. Add some red pepper flakes for a bit of heat.
  • Use a different protein. You can use veal cutlets or even tofu instead of chicken. Adjust the cook time accordingly.
  • Make it creamy. If you don’t have dairy restrictions, you can add a splash of heavy cream to make the sauce creamy.

What to Serve with Chicken Marsala

Chicken Marsala pairs well with many different sides:

  • Creamy mashed potatoes.
  • Fettuccine Alfredo or your favorite pasta.
  • A side of steamed vegetables.
  • A fresh green salad.
  • Roasted potatoes or rice.

You can also serve it with a slice of crusty bread to mop up every last drop of the delicious sauce.

Chicken Marsala without Cream

Chicken Marsala without Cream

You'll love this Chicken Marsala without Cream. A lighter and equally scrumptious version of the classic Italian dish. Tender chicken breasts cooked in a flavorful Marsala wine sauce without the use of heavy cream. Perfect for those with dairy restrictions or anyone looking for a healthier option.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 455 kcal

Instructions
 

  • Pound the chicken breasts to even thickness.
  • In a shallow bowl or plate, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they reach an internal temperature of 165°F. Transfer the cooked chicken to a plate and cover to keep warm.
  • In the same skillet, melt the butter. Add the diced shallot and cook until lightly browned. Add the mushrooms and thyme, and cook until the mushrooms are browned and tender.
  • Sprinkle in the flour and cook for another minute, stirring constantly. Pour in the Marsala wine and chicken stock, and stir well to combine and break down any lumps.
  • Bring the sauce to a simmer and cook until it thickens, about 3-4 minutes.
  • Pour the sauce over the cooked chicken breasts. Garnish with chopped parsley or chives.
  • Serve immediately and enjoy!

Notes

Tips:
– Pound the chicken to even thickness to ensure even cooking.
– Don’t overcook the chicken; use a meat thermometer to check doneness.
– Let the chicken rest before slicing or serving to retain its juices.
– Thicken the sauce to your liking by simmering for longer or adding more chicken broth.
Optional Variations:
– Add other veggies like spinach or sun-dried tomatoes.
– Use a gluten-free flour blend or cornstarch for a gluten-free version.
– Add red pepper flakes for a spicy kick.
– Substitute the chicken with veal cutlets or tofu for a different protein.
– For a creamy version, add a splash of heavy cream.