Plant-Based
Chicken Marsala
Plant-Based
Chicken Marsala
Recipe created by Chef Camillo Sabella
@chefcamillosabella
My vegan take on the Italian Classic! Prepared with plant-based chicken, marsala wine, shallots and overloaded with delicious mushrooms.
Serves 4
Ingredients:
● 4 plant-based chicken cutlets
● ¾ cup all purpose flour seasoned with :
½ tsp salt, ¼ tsp black pepper and ½ tsp garlic powder. Mix well and place in a bowl. This mixture is used to dust the cutlets before cooking.
● 3 Tbsp olive oil
● 1 lb baby bella mushrooms, thinly sliced
● 8 oz crimini mushrooms, thinly sliced
● 8 oz white mushrooms, thinly sliced
● 2 shallots, minced
● 5 garlic cloves, grated
● ¾ cup Marsala wine
● 1 ½ cups vegetable broth mixed with: 1 Tbsp all purpose flour and 1 Tbsp soy sauce (this is called a slurry)
● 2 Tbsp flat leaf parsley, without stems and chopped
● salt & pepper to taste
Preparation:
- Season the plant-based chicken cutlets with salt & pepper. Place the pre-seasoned flour in a bowl. Dip each piece into the flour, turning to coat and shake off any excess.
- In a large skillet or frying pan over medium heat, heat olive oil until hot. Add the plant-based chicken cutlets. Cook both sides until golden brown. Remove plant-based cutlets. Place onto a plate and set aside.
- Add the mushrooms to the pan, add salt & pepper to taste. Cook mixture for 6-8 minutes, stirring occasionally with a spatula. Place a cover on the pan after 4 minutes.
- Add shallots and garlic. Cook for a minute to combine all the flavors. Add Marsala wine to deglaze the pan. Reduce for 1 minute. Add vegetable broth slurry slowly into the pan, stirring slowly to combine into the mushroom mixture. Reduce sauce for 5 minutes or until it coats the back of a spoon. Place cutlets back into the pan. Add chopped parsley, reserve some for garnish.
- Serve & Enjoy!
Tips:
Do not wash your mushrooms. Use a mushroom brush or a damp paper towel to clean them. You can also prepare this recipe gluten-free by using GF flour and coconut aminos or GF soy sauce.
Serve this delicious dish with spinach spaghetti or fluffy mashed potatoes to soak up the luscious Marsala sauce.