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