Description
Delicious and rich Chicken Marsala made without wine, featuring tender chicken breasts pan-fried to golden perfection and smothered in a creamy mushroom sauce. This recipe uses a combination of ghee and butter for a high smoke point and enhanced flavor, thickened with flour and finished with fresh parsley. Perfect for a comforting family meal served alongside cauliflower rice or green beans, this version is gluten-free and suitable for migraine-sensitive diets.
Ingredients
Scale
Chicken
- 4 thin cut boneless, skinless chicken breasts (or 2 large ones sliced in half to about 1/2″ thick)
- 3 tbsp ghee or olive oil and butter (use ghee for higher smoke point)
- 1/2 cup all-purpose flour (white rice or arrowroot flour for gluten free)
- Salt and pepper, to taste
Sauce
- 1 shallot, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 8-10 oz cremini mushrooms, sliced
- 1.5 cups chicken or vegetable broth
- 1/4 cup heavy cream
- 1 tbsp white vinegar
- 1/2 tsp ground mustard powder (or 1 tsp Dijon mustard)
- 1 tsp dried thyme leaves
- 1.5 tbsp fresh parsley, chopped
Instructions
- Prepare the chicken: Lightly salt and pepper the chicken breasts, then dip them into your chosen flour. Coat both sides well and shake off the excess flour. Reserve 1 tbsp of this flour for the sauce later.
- Cook the chicken: Heat 1 tbsp olive oil and 1 tbsp butter or 2 tbsp ghee in a large skillet over medium heat until shimmering. Add the flour-coated chicken breasts and fry until golden brown on both sides, about 3-4 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
- Sauté the mushrooms: In the same skillet with the chicken drippings, add 1 tbsp butter or ghee and melt. Spread the sliced mushrooms in a single layer to avoid steaming and cook until browned on both sides, about 3-4 minutes.
- Add aromatics and flour: Stir in the chopped shallots and garlic, scraping up any browned bits on the pan bottom. Mix in the reserved 1 tbsp of flour to help thicken the sauce.
- Build the sauce: Pour in the chicken broth and white vinegar. Bring to a simmer and cook for 5-7 minutes until the sauce has reduced by half and thickened.
- Finish the sauce: Stir in the heavy cream, ground mustard powder, and dried thyme leaves. Return the cooked chicken to the pan and simmer for another 2-3 minutes until the sauce thickens to your liking.
- Serve: Sprinkle with fresh chopped parsley and serve immediately. This dish pairs beautifully with cauliflower rice or green beans for a low-carb, flavorful meal.
Notes
- This Chicken Marsala recipe is naturally gluten free when using rice or arrowroot flour instead of all-purpose flour.
- It’s migraine safe by omitting wine and alcohol-based ingredients.
- Using ghee instead of butter helps achieve a higher smoke point and adds a subtle nutty flavor.
- For a dairy-free option, substitute heavy cream with coconut cream and omit butter in favor of olive oil or ghee.
- Ensure mushrooms are cooked in a single layer for optimal browning and flavor development.
- Serve with low-carb sides like cauliflower rice or steamed green beans to keep it light and nutritious.
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 2 g
- Sodium: 82 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 121 mg
