Dairy Free Leek Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Dairy Free Leek Chicken Marsala with Mushrooms

Golden, thin-pounded chicken cutlets get a crisp sear in olive oil before landing in a savory skillet sauce built from softened leeks and deeply browned cremini mushrooms. White grape juice deglazes the pan for a touch of sweetness, while chicken broth and fresh thyme simmer everything down into a glossy sauce that clings to every bite. The cutlets go back in to soak up all that flavor before a scatter of fresh parsley finishes the dish. It's a comforting, restaurant-style dinner that comes together in one skillet, and it's a great option for a dairy free table. Serve it over rice or alongside roasted vegetables to catch every last spoonful of sauce.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ cup all-purpose flour
½ tsp salt
3 tbsp olive oil, divided

For the sauce

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups cremini mushrooms, thinly sliced (about 8 oz)
2 leeks, white and light-green parts only, thinly sliced and rinsed
½ cup white grape juice
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Combine the flour and 1/2 tsp salt in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess, and set aside on a plate.

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