30 Minute Chicken & Mushroom Marsala (GF, DF, Egg, Soy, Fish, Shellfish, Peanut, Tree nut Free, Top 8 Free)
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A cream sauce so rich, so wonderful you'll want to drink it from a cup--that doesn't use heavy cream or any dairy! The sauce really is the star of the recipe, but the moist chicken and tender mushrooms that swim in it are a close second. A quick, one pan meal that still looks and tastes elegant. Gluten, dairy, egg, soy, fish, shellfish, peanut, tree nut free, and top eight free too!
  • 4 boneless skinless chicken breasts, thinly sliced, or two large breasts, butterflied
  • salt and pepper to taste
  • 2 Tablespoons olive oil, seperated
  • 8 oz package of mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup chicken broth (be sure it fits your allergens, as some have wheat)
  • 1 cup full fat coconut milk (the kind in the can found in the Asian isle)
  • 1 teaspoon garlic powder
  • Fresh chopped parsley for garnish
  1. Heat a skillet to medium heat and add just one of the tablespoons of oil to the pan. Add the chicken and add salt and pepper to taste. Cook until the chicken is browned nicely on both sides. Remove and set aside on a plate--it's OK if it's not cooked completely through, as it will simmer in the sauce in a few moments.
  2. Add the remaining 1 tablespoon of olive oil and saute the mushrooms for 1-2 minutes, or until soft. Add the wine and bring the mixture to a boil over medium-high heat for 1-2 minutes to reduce it. Then, add the chicken broth, coconut milk and garlic powder. Lower to medium and allow to simmer for about 10 minutes, or until it starts to thicken. Place the chicken back in the sauce and simmer for an additional 1-2 minutes. Serve once the sauce is thick, and the chicken is cooked through. Serve with fresh chopped parsley.
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/30-minute-chicken-mushroom-marsala-gf-df-egg-soy-fish-shellfish-peanut-tree-nut-free-top-8-free/