Chicken Marsala with Certified SC Mushrooms
When you’re buying mushrooms, look for ones that are firm and dry with no slimy spots. Skip any containers with a bunch of condensation because they’ll spoil quicker. To clean them, don’t rinse them. Mushrooms soak up water fast. Just wipe them down with a damp towel or use a soft brush to get rid of any dirt. Store them in a paper bag or a container lined with paper towels to keep them dry and fresh.
Traditional Chicken Marsala usually has a flour-coated chicken breast and a buttery, wine-forward mushroom sauce. This version keeps the soul of the dish but skips the gluten and, optionally, the dairy. Use boneless thighs for more flavor, cornstarch to thicken the sauce, and olive oil or dairy-free butter to round it out. Still cozy and rich, just a little lighter and allergy-friendly.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, trimmed and patted dry
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter or dairy free butter alternative
- 16 ounces cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup low sodium chicken broth
- 1½ teaspoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme, optional
- Chopped fresh parsley, for garnish
Instructions
By Chef Amethyst Ganaway
- Season the chicken thighs with ½ teaspoon salt and the black pepper.
- Heat the olive oil in a large skillet over medium high heat.
- Add the chicken in a single layer and sear for 4 to 5 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer to a plate.
- Add the butter and mushrooms to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Stir in the garlic and cook for 30 seconds.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan.
- Simmer for 2 to 3 minutes.
- Stir together the cornstarch and cold water in a small bowl to make a slurry.
- Add the chicken broth and remaining ½ teaspoon salt to the skillet. Bring to a simmer.
- Stir in the cornstarch slurry and cook for 2 to 3 minutes, until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top.
- Reduce the heat to low, cover, and simmer for 3 to 5 minutes. Stir in the thyme, if using.
- Garnish with parsley and serve warm.
Notes
- Serves 4.
- White button, cremini, and portobello mushrooms are the same variety harvested at different stages of maturity. Shiitake or oyster mushrooms also work well in this recipe.
- Choose mushrooms that are firm and dry with no slimy spots or excess moisture in the package. Clean them with a damp towel or soft brush rather than rinsing under water.
- Serve with mashed potatoes, rice, pasta, or sautéed greens.
