For those who have dietary restrictions or simply want a lighter version of Chicken Marsala without flour, this recipe is perfect.
By omitting the flour, you retain the delicious Marsala wine sauce and rich mushroom flavor but with a healthier twist.
There’s no compromising on taste – this dish is still hearty, elegant, and bursting with Italian flavors. The dish is gluten-free, making it suitable for those with gluten sensitivities.
It’s not just a healthy option – it’s a tantalizing and scrumptious variation of a classic dish.
Chicken Marsala Without Flour
Marsala wine is the star ingredient here. It lends a distinct rich, sweet, and earthy flavor to the savory chicken and mushrooms. It’s a recipe guaranteed to make taste buds dance!
This version of Chicken Marsala omits the flour often used for breading, so if you’re on a low-carb, gluten-free, or keto diet, this is an ideal choice.
The chicken stays juicy and moist, and the wine sauce becomes thick and glossy, enveloping every component on the plate. It’s incredibly satisfying and flavorsome and a perfect meal for an evening or weekend dinner!
With just a few simple tweaks, you can indulge in a bowl of Italian comfort without any extra guilt!
Here’s what you’ll need:
- 4 boneless skinless chicken breast cutlets: Chicken breasts are mild, tender, and the perfect foil for the robust Marsala wine sauce.
- 1 small onion: This adds a subtle sweetness and pleasant texture to the dish.
- 1 cup crimini or porcini mushroom slices: They add a meaty texture and absorb the flavors of the sauce beautifully.
- 3 tablespoons olive oil: It prevents the chicken from sticking while adding a subtle richness.
- 1/2 cup Marsala wine: This Italian wine lends exceptional flavors and richness to the dish.
- 2 tablespoons minced Italian (flat leaf) parsley: It adds a fresh and vibrant pop.
- 1/2 cup chicken broth (or chicken bouillon equivalent): It helps form the sauce and adds a savory undertone.
- Salt and pepper to taste: These seasonings bring out the best in all the other ingredients.
How to Make Chicken Marsala Without Flour
Here’s how to prepare this meal:
- Saute the chicken breasts. Season the chicken breasts with salt and pepper, then heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken and set aside.
- Cook the onions and mushrooms. In the same skillet, add the onions and cook until they soften. Then add the mushrooms and cook until they’re browned and tender.
- Deglaze with Marsala wine. Pour in the Marsala wine and scrape the brown bits from the bottom of the skillet. Allow the wine to cook until it’s reduced by half.
- Create the sauce. Stir in the chicken broth and allow it to heat through. Then, return the chicken breasts to the skillet, ensuring they’re coated with the sauce.
- Finish and serve. Garnish with parsley and serve the chicken Marsala hot!
Note: For the complete list of ingredients and directions, see the recipe card below.
Tips for the Best Result
Here are some tips to keep in mind:
- Pound the chicken thinner: If your chicken breasts are thick, pound them with a mallet or a rolling pin before cooking. This ensures even cooking and a more tender result.
- Don’t overcrowd the skillet: Cook the chicken in batches, as overcrowding will cause it to steam rather than brown.
- Use good quality Marsala wine: Marsala wine is the heart of this dish, so choose a wine you would enjoy drinking. Sweet or dry Marsala wine both work, so it’s a matter of personal preference.
- Adjust the sauce: If you prefer more sauce, adjust the amount of chicken broth to your liking. Likewise, let the sauce reduce more if you want a thicker consistency.
- Garnish right before serving: Add the fresh parsley just before serving to preserve its vibrant color and flavor.
For a twist on this recipe:
- Substitute the protein: Swap the chicken for turkey cutlets or pork tenderloin medallions.
- Make it vegetarian: Omit the chicken and instead use extra mushrooms and a vegetable broth.
- Add cream: For a richer and creamier sauce, stir in some heavy cream or coconut cream.
- Add green vegetables: Add some baby spinach or asparagus alongside the mushrooms.
- Add a kick of spice: Sprinkle in some red pepper flakes if you like a bit of heat.
What to Serve With Chicken Marsala
Chicken Marsala pairs well with:
- Pasta: Serve it over your favorite pasta – spaghetti, fettuccine or linguine.
- Rice: A bed of fluffy white rice is another good option.
- Mashed Potatoes: Creamy mashed potatoes make an excellent side to soak up the delicious sauce.
- Crusty Bread: A warm, crusty loaf of bread for mopping up every last bit of sauce is always a winner.
- Grilled Vegetables: A medley of grilled zucchini, bell peppers, and eggplant complements the dish’s rich flavors.
- A Fresh Salad: A simple green salad with a tangy vinaigrette provides a light and refreshing contrast.
Leftover chicken Marsala can be stored in an airtight container in the refrigerator for up to 3-4 days. Gently reheat it in the microwave or on the stovetop, adding a splash of chicken broth to maintain the sauce’s consistency, if needed.
You can also freeze the dish for longer storage. Ensure it has cooled completely, then transfer it to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly upon thawing, but you can fix this by stirring in a little heated broth or cream while reheating.
Chicken Marsala (No Flour)
- 4 boneless skinless chicken breast cutlets
- 1 small onion
- 1 cup crimini or porcini mushroom slices
- 3 tbsp olive oil
- ½ cup dry Marsala wine
- 2 tbsp minced Italian (flat leaf) parsley
- ½ cup chicken broth (or chicken bouillon equivalent)
- Salt and pepper to taste
- Season the chicken breast cutlets with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken breast cutlets to the skillet and cook until browned on both sides, about 4-5 minutes per side. Once cooked, remove the chicken from the skillet and set aside on a plate.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the onion to the skillet and cook until softened, about 2-3 minutes.
- Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 4-5 minutes.
- Pour in the Marsala wine, scraping the bottom of the skillet to deglaze any brown bits. Let the wine cook for a few minutes until it has reduced by half.
- Stir in the chicken broth and let it heat through for about 2 minutes.
- Return the cooked chicken breast cutlets to the skillet and turn them to coat them in the sauce. Let them simmer in the sauce for another 2-3 minutes to heat through.
- Garnish with minced parsley and serve the chicken Marsala hot.