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Chicken Marsala with Mushrooms and a Rich Wine Sauce Recipe

This vegan Chicken Marsala features plant-based “chicken,” mushrooms, and a luscious wine sauce that’s all about indulgence.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 12 oz vegan chicken-style strips
  • 8 oz cremini or button mushrooms sliced
  • 2 Tbsp olive oil
  • 3 garlic cloves minced
  • 1 cup dry Marsala wine
  • 1 cup vegetable broth
  • 2 Tbsp all-purpose flour
  • 1 small onion finely chopped
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Method
 

  1. Heat olive oil in skillet over medium heat.
  2. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
  3. Add mushrooms and cook until softened, around 5 minutes.
  4. Toss in vegan chicken strips; brown on both sides, about 4 minutes.
  5. Sprinkle flour evenly; stir to coat everything.
  6. Slowly pour Marsala wine, scraping up bits from the pan.
  7. Add vegetable broth; simmer until sauce thickens, about 7 minutes.
  8. Season with salt and pepper. Garnish with parsley before serving.

Notes

Nutritional values (per serving)

  • Calories: 320
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 20 g

Vitamins and minerals (per serving)

  • Iron: 25%
  • Calcium: 15%
  • Vitamin B6: 18%
  • Vitamin C: 10%
  • Magnesium: 12%

Additional notes/tips to enhance flavor

  • Swap cremini for shiitake mushrooms for a woodsy twist.
  • Use vegan butter instead of olive oil for extra richness.
  • Add a splash of balsamic vinegar for tangy depth.
  • Serve over creamy mashed potatoes or pasta to soak up every drop.
There you have it—fancy, fuss-free Marsala that makes plant-based taste like a celebration. Cheers!