This kosher for Passover recipe for Quick and Easy Chicken Marsala is simply amazing. Easy to put together and ready to eat in under 45 minutes. Treat your family and friends to a Passover main dish that is kosher, gluten free, dairy, free, and nut free.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
- cast iron skillet if it is preseasoned it must be kashered
- 6 chicken breast boneless, skinless, halved
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ¼ cup potato starch to coat the chicken
- 3 tablespoon olive oil divided
- ½ onion finely chopped
- 8 oz sliced mushroom
- ⅔ cup marsala wine
- 1 cup chicken stock
- 2 teaspoon potato starch to thicken the sauce
- 1 tablespoon non-dairy butter
- 1 teaspoon thyme fresh
- Slice each chicken breast in half long ways so each piece becomes two thinner pieces.
- Put potato starch into a small bowl.
- Season chicken breasts with salt and pepper and dredge in potato starch.
- Heat skillet to medium high and coat with a tablespoon of olive oil.
- In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.
- While chicken is cooking finely chop onions and wash mushrooms.
- Once all chicken is cooked, set aside.
- Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.
- Remove the onions and mushrooms from the pan.
- Deglaze the pan with the Marsala.
- Add the onions and mushrooms back into the pan and bring to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.
- While that is happening you can prepare chicken stock whisked together with 2 tablespoon of potato starch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.
- Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.
- Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.
- Serve immediately.
If sauce becomes too thick as it cools, it can be thinned out with water or more chicken stock when reheating.