Fried Chicken Marsala (without the wine)

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Thai Pork Lettuce Wraps
Thai Pork Lettuce Wraps

Yield: 2 servings | Prep time: 5 minutes

Cook time: 25 minutes | Total time: 30 minutes

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Marsala sauce is typically made with Marsala wine to give it the traditional flavor, however, I never tend to have that type of wine on hand when I randomly get a craving for this dish. So after some trial and error and a little bit of Googling, I figured out that the combination of the added white vinegar and mustard seed powder are a great (and cheaper) alternative. They add that slight bitterness to this dish that replicates the bite of the wine.


Top this deliciously creamy mushroom sauce over some plant-based chicken, and you'll wish you made extras for the next day!


Ingredients:

Directions:

  • If you're making pasta on the side, bring a large pot of water to a boil and cook the pasta according to the instructions on the box (typically boiling for about 7-9 minutes).

  • While the pasta boils, cook the plant-based chicken.

  • Heat 2 tbsp of butter in a frying pan over medium heat.

  • Place the frozen chicken patties in the pan, and slide them around a bit so they get coated in the butter.

  • Cook both sides for 3-4 minutes, or until they are golden brown and warmed through.

  • While the chicken is cooking, you can prepare the rest of your veggies (mince the shallot and garlic, chop the parsley, and prepare the veggie broth).

  • Once the chicken is cooked through, remove them from the pan and place them on a plate. Cover and set aside.

  • Next, make the marsala sauce.

  • Using the same pan, add 1 tbsp of butter and 1 tbsp of olive oil to the pan. Use your spatula to scrape up any leftover bits from the fried chicken.

  • Add the mushrooms to the pan. Stir so they get coated in the butter and oil.

  • Cook the mushrooms for 5 minutes or until they begin to get tender.

  • Add the shallots and garlic to the pan, and cook for another 2 minutes.

  • Sprinkle 1 tbsp of flour in the pan, and stir so all the veggies are coated in the flour. Cook for about 1 minute to slightly brown the flour.

  • Carefully add the veggie broth and vinegar to the pan, stir, and bring to a gentle simmer.

  • Simmer the sauce, stirring occasionally, for about 5-6 minutes until it starts to get thickened and reduces by about half.

  • Add the milk and mustard powder to the pan.

  • Simmer again for another few minutes until the sauce is at the desired thickness (when you stir the sauce around, you should see the bottom of the pan for a few seconds before the sauce covers it up again. That's how you know it's thick enough).

  • Remove from heat and set aside.

  • Now that your sauce is done, it's time to plate and serve.

  • Place 1 chicken breast on a plate along with some pasta, and with the marsala mushroom sauce.

  • Sprinkle with parsley as a garnish and enjoy!

 

Tips and Tricks:

  • If you can't find the Hungry Planet Crispy & Fried Chicken Breasts at your market, you can use any type of plant-based chicken. I've tried this recipe with the Gardein Scallopini (coating the patties in flour and pan-frying them first), and also with Fry's Chicken Burgers. The texture of the Hungry Planet chicken is my personal favorite and I love how thick the chicken breasts are, which is why I included them in this recipe.

  • You can use any type of veggie broth. I chose a mushroom base to give it an extra mushroomy flavor, but you can use regular veggie broth, garlic broth, or vegan chicken or beef broth.

  • Store any leftovers separately (the pasta, chicken, and sauce all in their own air-tight containers) in the fridge for up to 7 days.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 2 (1 chicken breast + 1 cup of cooked pasta + half of the sauce)

  • Calories: 628

  • Total Fat: 33g

  • Carbs: 61g

  • Protein: 25g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes

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