Wednesday, August 29, 2012

Chicken Marsala, Dairy & Egg Free

Dairy, Egg and Nut allergies are quite a challenge to deal with.  I am always trying to find and modify recipes that my sons can eat and that taste good.  My son David doesn't like chicken for the most part, but was willing to try my modified version of Emeril Lagasse's Chicken Marsala recipe.


  • 1/2 cup flour with a sprinkle each of the following spices:
  • paprika, garlic powder, onion powder, salt, pepper, cayenne pepper

  • 2 boneless, skinless chicken breasts, cut in halves and pounded thin
  • 1 tablespoon olive oil
  • 4 tablespoons Fleischmanns Unsalted Margarine (this is a soy based margarine and is completely dairy free)
  • 3 cups sliced mushrooms (I use baby bella)
  • 3/4 cup Marsala wine  
  • 1 cup chicken stock - I use College Inn light and fat free chicken broth as it is dairy free (some of the chicken stocks contain dairy)

  • Salt and freshly ground black pepper
  • Chopped parsley
8 oz pasta (if you wish to serve this dish over pasta)

Combine the flour with a shake of each of the herbs in a bowl.  Dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until hot but not smoking then add 1 tbsp of the margarine.  Brown chicken breasts about 3 minutes per side.  Transfer to a plate and put aside. 

Add another tablespoon of the margarine to the pan and add mushrooms.   Cook until mushrooms are golden brown and have given off their liquid, stirring frequently. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. Once the marsala is reduced by half, add the chicken broth and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium, put the chicken breasts back into the pan and continue cooking until chicken is fully cooked and sauce has thickened, about 6 minutes or so.  Add the remaining butter and salt and pepper to taste.  

At this point, I reduce the heat to low and allow the chicken to simmer while I cook 8 ounces of pasta (we like penne with this dish).  When pasta is finished cooking, drain, place in a pasta serving dish and top with the chicken and marsala sauce.  Sprinkle chopped parsley or chives over the top and serve!

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