NAG-less Marsala Chicken

Juicy pan-fried chicken is smothered in a marsala cream sauce. This is one of those classic Italian dishes that you see on restaurant menus everywhere but probably rarely attempt making on your own at home. Always a crowd pleaser, Chicken Marsala is a classic dish that is actually quite simple to make and can be ready to eat in under 30 minutes.

Print Recipe

NAG-less Marsala Chicken

Course Main Course Cuisine Italian Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 6

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: comfort food, Favorite

Servings: 6

Author: Dimples

Ingredients

• 4 tablespoons butter
• 1 tablespoon fennel bulb minced
• 2 teaspoons lemon grass minced
• 2 teaspoons horseradish root grated
• 2 10 ounce packages sliced mushrooms
• 1 1/2 tablespoons GF NAG-less flour blend
• 1/2 cup Marsala wine or see alcohol free substitute below
• 1 cup chicken stock
• 1 teaspoon fresh lemon juice
• 2 lbs boneless/skinless chicken thighs
• 1 tsp NAGless Poultry Seasoning
• 2 tablespoons Parmesan cheese grated
• 2 tablespoons flat-leaf parsley chopped
• Salt and pepper

Instructions

• Trim any excess fat from the chicken thighs and slice in half lengthwise. Season both sides of the chicken thighs evenly with 1/2 teaspoon Himalayan pink salt and 1/2 teaspoon freshly ground black pepper.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add all pieces of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and place in a warm oven. Reserve any drippings.
• Meanwhile, melt 3 tablespoons of the butter in the skillet adding the fennel, lemon grass, and horseradish. Saute over low heat until fennel is translucent.
• Add the mushrooms. Increase to medium heat and saute, stirring occasionally, until  the water from the mushrooms has mostly evaporated, about 10 minutes. Sprinkle in the flour, and stir while continuing to saute for 3 minutes.
• Add the Marsala wine, any drippings from the chicken thighs and the chicken stock. Bring to a simmer and season with the rest of the kosher salt and black pepper.
• Stir in the lemon juice and remaining butter and cook over medium heat until reduced by half. Add the chicken thighs and simmer for 5 minutes.
• Sprinkle with parsley and Parmesan, then serve with spiralized noodles, pasta, mashed roots, or over rice.

Notes

Marsala wine is totally unique, with a deep, sweet flavor, so If you don't have Marsala, try brandy, sherry, or Madeira, but know that the taste will be different.

When reduced, the alcohol (mostly) evaporates so all that's left is it's delicious flavor. But, if you want a non-alcoholic substitute for Marsala wine, try white grape juice or this combination:

¼ cup of white grape juice
1 tablespoon vanilla extract
2 tablespoons of sherry vinegar