What To Know
- Chicken Marsala is a classic Italian-American dish that typically features chicken breasts sautéed and cooked in Marsala wine, a fortified Sicilian wine.
- While the wine adds a distinctive flavor to the dish, it’s possible to create a delicious Chicken Marsala without using any alcohol.
- Pour in the chicken broth and Marsala cooking wine (or white grape juice) and scrape up any browned bits from the bottom of the pan.
The answer is a resounding yes! Chicken Marsala is a classic Italian-American dish that typically features chicken breasts sautéed and cooked in Marsala wine, a fortified Sicilian wine. While the wine adds a distinctive flavor to the dish, it’s possible to create a delicious Chicken Marsala without using any alcohol.
Why Go Wine-Free?
There are several reasons why you may want to make Chicken Marsala without wine:
- Dietary restrictions: Some people may avoid alcohol due to religious or health reasons.
- Personal preference: Not everyone enjoys the taste of alcohol in their food.
- Cooking for children: Alcohol can be harmful to children, so it’s best to avoid it in dishes they’ll be eating.
Substitutes for Marsala Wine
To achieve the characteristic Marsala flavor without the wine, you can use a combination of the following ingredients:
- Chicken broth: Adds a savory base and helps to deglaze the pan.
- Mushrooms: Sautéed mushrooms absorb the flavors of the other ingredients and provide a meaty texture.
- Marsala cooking wine: Available in most grocery stores, this non-alcoholic ingredient mimics the flavor of Marsala wine.
- White grape juice: Adds a touch of sweetness and acidity to balance the dish.
Ingredients for Chicken Marsala Without Wine
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 pound mushrooms, sliced
- 1/2 cup chicken broth
- 1/4 cup Marsala cooking wine (or white grape juice)
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Season the chicken: Season the chicken breasts with salt and pepper.
2. Sauté the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
3. Sauté the vegetables: Add the onion and mushrooms to the same skillet and cook until softened.
4. Deglaze the pan: Pour in the chicken broth and Marsala cooking wine (or white grape juice) and scrape up any browned bits from the bottom of the pan.
5. Return the chicken: Add the chicken back to the pan and bring the mixture to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Stir in the cream and butter: Stir in the heavy cream and butter until melted and combined.
7. Season and garnish: Season the sauce to taste with additional salt and pepper, if desired. Garnish with fresh parsley before serving.
Tips for the Best Chicken Marsala
- Use high-quality chicken breasts for the best flavor and texture.
- Don’t overcrowd the pan when sautéing the chicken or vegetables.
- Allow the sauce to simmer for a bit to thicken and develop flavor.
- Serve the Chicken Marsala over pasta, rice, or mashed potatoes.
Variations on Chicken Marsala Without Wine
- Vegetarian Chicken Marsala: Use tofu or tempeh instead of chicken.
- Gluten-Free Chicken Marsala: Use gluten-free flour to thicken the sauce.
- Low-Carb Chicken Marsala: Serve the dish over zoodles or roasted vegetables instead of pasta or rice.
Takeaways: Wine-Free Wonders
Making Chicken Marsala without wine is a delicious and versatile option that allows everyone to enjoy this classic dish. By using a combination of flavorful ingredients and techniques, you can create a satisfying meal that’s perfect for any occasion.
What You Need to Learn
Q: Can I substitute Marsala cooking wine for white grape juice?
A: Yes, you can use white grape juice as a non-alcoholic substitute for Marsala cooking wine. It will provide a similar sweetness and acidity to the dish.
Q: How can I thicken the sauce without using flour?
A: You can thicken the sauce by simmering it for longer, which will allow the liquid to reduce and thicken naturally. You can also add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
Q: Can I use other types of mushrooms in place of button mushrooms?
A: Yes, you can use any type of mushroom you like. Some good options include cremini, shiitake, or oyster mushrooms.
