The Secret To Making Chicken Marsala Without Heavy Cream: A Must-try Recipe For Every Foodie!

Chicken Marsala is a classic Italian dish that combines tender chicken with a rich, creamy sauce. While the traditional recipe calls for heavy cream, it’s possible to create a luscious sauce without it. Here’s a step-by-step guide on how to make chicken marsala without heavy cream:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup dry Marsala wine
• 1 cup chicken broth
• 1/4 cup unsalted butter
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/4 cup sliced mushrooms
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season and Dredge the Chicken: Combine the flour, salt, and pepper in a shallow dish. Toss the chicken pieces in the seasoned flour to coat.

2. Brown the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes per side.

3. Deglaze the Pan: Remove the chicken from the skillet and set aside. Add the Marsala wine to the skillet and scrape up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.

4. Add Broth and Butter: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly. Stir in the butter until melted.

5. Sauté the Aromatics: Add the shallots and garlic to the sauce and sauté until softened, about 2 minutes. Stir in the mushrooms and cook until tender, about 3 minutes.

6. Return the Chicken: Add the reserved chicken pieces back to the skillet and simmer in the sauce for 10-12 minutes, or until cooked through.

7. Finish with Parsley: Stir in the fresh parsley and cook for an additional minute.

8. Serve: Serve the chicken marsala over pasta, rice, or mashed potatoes.

Tips:

• For a richer flavor, use a dry Marsala wine that has been aged for at least 5 years.
• If you don’t have shallots, you can use a small onion instead.
• To make a gluten-free version, use gluten-free flour.
• To add a touch of sweetness, stir in a tablespoon of honey or maple syrup to the sauce.

Why Make Chicken Marsala Without Heavy Cream?

• Healthier: Heavy cream is high in fat and calories. Using alternative ingredients like butter and chicken broth creates a lighter and healthier sauce.
• Dairy-Free: This recipe is perfect for those who are lactose-intolerant or have dairy allergies.
• Versatile: The sauce can be used as a marinade for chicken or as a topping for pasta or vegetables.

Alternatives to Heavy Cream:

• Butter: Butter adds a rich and creamy texture to the sauce. Use unsalted butter to control the saltiness.
• Greek Yogurt: Greek yogurt provides a tangy and creamy base. Use plain, full-fat Greek yogurt for the best results.
• Evaporated Milk: Evaporated milk is a good substitute for heavy cream in sauces. It has a slightly thicker consistency than milk and adds a subtle sweetness.
• Coconut Milk: For a vegan and dairy-free option, use full-fat coconut milk. It has a slightly sweet and nutty flavor.

Conclusion:

Making chicken marsala without heavy cream is a simple and delicious way to enjoy this classic dish. By using alternative ingredients like butter and chicken broth, you can create a creamy sauce that is healthier, dairy-free, and just as flavorful. So next time you’re craving chicken marsala, try this lighter and healthier version.

FAQ:

1. Can I use dry white wine instead of Marsala wine?

Yes, you can use dry white wine as a substitute for Marsala wine. However, Marsala wine has a unique flavor that will give your sauce a more authentic taste.

2. How can I thicken the sauce without heavy cream?

You can thicken the sauce by simmering it for a longer period of time. You can also add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.

3. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Brown the chicken in a skillet first, then add the chicken and all the other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.