Chicken Marsala Without Wine
Though this is made without the eponymous Marsala wine, this chicken dish holds onto the same flavours while being alcohol-free.
Ingredients
- 250 ml (1 cup) chicken stock (see note 1)
- 5 g (1 ¼ tsp) powdered gelatin
- 350 g (12 ⅓ oz) boneless, skinless chicken breasts pounded to an even 1cm (½in) thickness
- 125 g (1 cup) plain (all-purpose) flour
- 200 g (7 oz) crimini mushrooms thinly sliced
- 1 shallot minced
- 2 cloves garlic minced
- 2 tsp fresh thyme minced
- 1 tsp white miso paste
- 30 g (2 tbsp) unsalted butter cold, cut into cubes
- 2 tsp sherry vinegar
- 1 tsp fish sauce (see note 3)
Instructions
- Add the stock to a small bowl or measuring jug and sprinkle the gelatin over the top of it. Set aside until needed.
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper. Add the flour to a shallow bowl and dredge the chicken in it, making sure it's completely covered, before shaking off the excess.
- Add a tablespoon of olive oil to a large skillet (see note 2) and set over medium-high heat. Once shimmering, add the chicken breasts. Cook on one side until golden and the chicken releases easily from the pan, about 3 minutes, before flipping and cooking on the other side. Remove from the pan and set the chicken on a paper towel-lined plate.
- Reduce the heat to medium and add another tablespoon of olive oil. Add the mushrooms along with a generous pinch of salt. Cook the mushrooms until they've reduced significantly in size and are deeply golden brown, about 10 minutes.
- Add the shallot and cook, stirring frequently, until it's softened, about 2 minutes. Stir in the garlic, thyme and miso paste and cook for 1 minute longer, just until fragrant and the miso is incorporated.
- Pour over the chicken stock and gelatin mixture, scraping up any browned bits that have collected on the bottom of the pan. Bring to a simmer. Whisking constantly, add the butter one piece at a time, ensuring that it's fully melted before adding another piece.
- Stir in the sherry vinegar and fish sauce. Add the chicken back into the pan and cook just to warm it through. Serve immediately.
Notes
- I use unsalted chicken stock in all my recipe development as it allows me to control the amount of salt going into the dish.
- Ideally do not use a non-stick pan for this recipe as fond collection is necessary for a proper pan sauce.
- An equal amount of soy sauce can also be used
Nutrition
Calories: 407kcal | Carbohydrates: 13g | Protein: 46g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 747mg | Potassium: 1315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
