Healthy Chicken Marsala (No Cream)

4.31 from 13 votes

This healthy Chicken Marsala features golden, pan-fried chicken coated in a rich mushroom and Marsala wine sauce—without the cream! Instead, coconut cream creates a velvety texture while keeping it dairy-free and paleo-friendly. Serve over pasta, potatoes, or veggies for a delicious, easy weeknight meal.

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Prep Time15

Cook Time30

Total Time45

Servings:

Author: Molly Thompson

INGREDIENTS

3/4 cup almond flour
1/4 cup tapioca flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 (4-5oz) boneless skinless chicken breasts
3 Tablespoons olive oil
2 Tablespoons vegan butter or ghee
8 ounces cremini mushrooms washed and thinly sliced
4 cloves garlic minced
3/4 cup marsala wine
1/4 cup full fat coconut milk

INSTRUCTIONS

In a large bowl, combine the almond flour, tapioca flour, salt and pepper and whisk quickly to combine. Place a few pieces of paper towels on a large plate near the stove.
3/4 cup almond flour, 1/4 cup tapioca flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Place the chicken breasts in a large, gallon-size, plastic freezer bag or between two pieces of plastic wrap and use a large meat mallet or rolling pin to tenderize the chicken and pound it to 1/4 inch thickness.Add the chicken breasts to the flour mixture and turn to dredge it fully.
4 (4-5oz) boneless skinless chicken breasts
In a large skillet, heat the olive oil over medium-high heat. When the oil begins to ripple, work in batches to fry the chicken breasts for 3-4 minutes on each side (6-8 minutes total), or until the internal temperature reaches 165°F. Remove the chicken breasts to the paper-towel lined plate.
3 Tablespoons olive oil
Add the dairy-free butter or ghee to the pan and melt over medium head. Add the mushrooms and cook to soften, stir frequently, for 3-4 minutes. Add the garlic and cook for another minute, until fragrant.
2 Tablespoons vegan butter, 8 ounces cremini mushrooms, 4 cloves garlic
Pour in the wine and use a spoon to scrape any browned bits from the bottom of the pan to deglaze it. Simmer for 15 minutes or until the sauce has reduced by half or more. Add the coconut milk to the reduced sauce and stir well to combine. Return the chicken to the sauce and stir well to coat the chicken in the sauce.
3/4 cup marsala wine, 1/4 cup full fat coconut milk

Notes

Alcohol Free. Swap the wine for 3/4 cup chicken broth + 2 tablespoons sherry vinegar.

Serving Suggestions. Dairy-free mashed potatoes, polenta, rice, spaghetti, or over a bed of greens.

Nutrition

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