vegan chicken marsala

Vegan Chick’n Marsala with Grapes

Ingredients:

• 2T olive oil
• 1 stick vegan butter
• 4 vegan chick’n breast cutlets
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (8-oz.) pkg. crimini (baby portobello) mushrooms
• 1 cup of sliced green grapes
• 1/2 large white onion coarsely chopped
• 1/3 cup all-purpose flour (soy flour for those who are gluten free)
• 1/3 cup cornmeal (optional)
• 2/3 cup creamy, unsweetened soy or oat milk
• 1 cup dry Marsala wine
• 1 tablespoon Italian seasoning

vegan chicken marsala ingredients

vegan chicken breasts

Directions:

  1. Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
  2. On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
  3. Defrost chick’n breasts and coat with mixture on both sides.
  4. Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
  5. Add coated chick’n breasts to pan; cook until browned, about 4 minutes per side. Remove chick’n from pan and set aside (do not wipe out pan).
  6. Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
  7. Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick’n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!

vegan chicken marsala

vegan marsala

vegan chicken marsala

Vegan Chick'n Marsala with Grapes

Ingredients
  

  • 2 T olive oil
  • 1 stick vegan butter
  • 4 vegan chick'n breast cutlets
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 8-oz. pkg. crimini (baby portobello) mushrooms
  • 1 cup of sliced green grapes
  • 1/2 large white onion coarsely chopped
  • 1/3 cup all-purpose flour soy flour for those who are gluten free
  • 1/3 cup cornmeal optional
  • 2/3 cup creamy unsweetened soy or oat milk
  • 1 cup dry Marsala wine
  • 1 tablespoon Italian seasoning

Instructions
 

  • Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
  • On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
  • Defrost chick'n breasts and coat with mixture on both sides.
  • Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
  • Add coated chick'n breasts to pan; cook until browned, about 4 minutes per side. Remove chick'n from pan and set aside (do not wipe out pan).
  • Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
  • Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick'n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply