I used to love me some Chicken Marsala when I ate meat. The taste is unlike anything else. I’ve been making my marsala with just mushrooms since I decided to live the Pescatarian life. But although still delicious, it feels like it’s lacking something without the chicken.
I’ve been apprehensive about using fish for this recipe since I’m unsure about the flavor profile. I’ll eventually try it though. Maybe with some wild salmon. But in the meantime I was happy to come across the Gardein Chick’n Scallopini. Making marsala with these vegan chicken cutlets immediately came to mind. They actually tastes like real chicken cutlets from what I remember. I don’t like to eat faux meat too often as it’s not very healthy. Especially products that contain soy. But this is a dish that I only crave once in a blue. So I don’t mind occasionally indulging.
The Gardein Chick’n Scallopini is 100% vegan, making this dish vegan. It’s also gluten free since I used gluten free flour. My favorite way to enjoy Marsala is with mashed potatoes and I have an amazing recipe for roasted garlic mashed potatoes. I hope that you enjoy this Vegan Chicken Marsala as much as I did. Let’s get to the recipe.
Finger Lickin’ Vegan Chicken Marsala
Ingredients
- 1 package Gardein Chick'n Scallopini
- 2 tbsp gluten free flour
- 1 tbsp olive oil
- 2 tbsp vegan butter
- 1/2 cup onion (chopped)
- 3 cloves garlic (crushed)
- 8 ozs baby bella mushrooms (sliced)
- sea salt
- black pepper
- 1 cup marsala or cooking wine
- 1 cube vegetable bouillon (in 1 cup hot water)
- dried parsley
Instructions
- Dredge the chick'n scallopini cutlets in the gluten free flour and set aside. Leave any run off flour in the dish for later use.
- Heat one tablesppon each of olive oil and butter in a non-stick pan. Then add the cutlets to the pan and fry on each side until brown. Remove the cutlets from the pan and set on paper towel to drain.
- In the same pan, add the onion, garlic and sliced mushrooms, and season with a sprinkle of sea salt and black pepper. Add the cooking/marsala wine and let cook down for a few minutes.
- Dissolve the cube of vegetable boullion in a cup of hot water and add the vegetable broth to the pan
- Bring the pan to a boil and add the other tablespoon of butter and the leftover flour to the pan to thicken the sauce. Now add the vegan cutlets back to the pan and cook a few minutes on each side.
- Turn off the heat and top the dish with a sprinkle of dried parsley. Serve hot with starch of choice. My favorite is mashed potatoes.
Notes
- Real chicken or any other protein of choice can be used in this recipe.
- Regular or clarified butter can also be used in this dish if you’re not Vegan. I actually used a combination of clarified butter and organic salted butter when I made the recipe.
