One-Pan & Skillet Meals
One-Pan Chicken Marsala (Dairy-Free)
Reducing the Marsala wine down before adding the broth concentrates its flavor — adding everything at once leaves a thin, boozy-tasting sauce.
Ingredients
- 4 boneless chicken breasts, pounded thin
- 1/4 cup rice flour
- 3 tbsp olive oil
- 8 oz mushrooms, sliced
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 cup cashew cream
- salt and pepper to taste
Method
- 1
Dust the pounded chicken breasts with rice flour, shaking off excess.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the chicken 3-4 minutes per side until golden, then remove.
- 3
Add remaining oil and mushrooms, cooking 5 minutes until browned.
- 4
Pour in the Marsala wine and simmer 3-4 minutes until reduced by half — reducing the wine on its own like this concentrates its flavor, so the final sauce doesn't taste thin or overly boozy.
- 5
Add the chicken broth, simmer 2-3 minutes, then stir in cashew cream. Return the chicken to the pan and simmer 3-4 minutes until heated through.