chick’n marsala

chick’n marsala

yield: 3 to 4 servings

videoplay video

chick’n marsala

hungry for more?


preparing and cooking the chick'n

  • 1 pkg gardein scallopini
  • to taste sea salt
  • to tasteground black pepper
  • 2 tspgrapeseed oil

making the sauce and serving

  • if needed grapeseed oil
  • 3 tbsp shallots, minced
  • 1/2 cup Marsala wine
  • 1 cup dark vegetable stock
  • 2 tbspbutter (or vegan option)
  • to tastesea salt
  • 1lemon, cut in half
  • 1/4 cupItalian flat-leaf parsley, roughly chopped

chick’n marsala


To prepare the chick’n, cut or tear each scallopini into 2 equal pieces. Season both sides with salt and pepper. Set aside.

To cook the scallopini, preheat a pan over medium to medium-high heat. Once the pan is hot, add the oil, followed by the chick’n. Cook the chick’n for 2 or 3 minutes on each side, until golden brown. Once done, place the chick’n onto a cooling rack, loosely tented with foil. Let rest while you prepare the sauce.

*Note: Depending on the size of your fry pan, you may need to cook the chick’n in two batches.

To make the sauce, first make sure the sucs (the browned, caramelized bits at the bottom of the pan) have not burned. Add a touch more oil, if needed, followed by the shallots. Let the shallots cook until soft and translucent.

Next, deglaze with the Marsala and let the wine reduce until almost all of the liquid has evaporated. Next, add the stock and bring it to a simmer. Let the liquid reduce until you reach a sauce-like consistency.

To finish the sauce, swirl in the non-dairy butter and taste for seasoning. Depending on the type of stock you have used, you may need to season with a bit of salt and pepper. To finish the dish, squeeze 1/2 of the lemon over the chick’n, and sprinkle with the parsley.

Lastly, place the chick’n back into the pan and coat it with the sauce. Serve with roasted potatoes or pasta of your choice, and a side of steamed greens.