Entree: Italy – Sicily – Vegan Chicken Marsala

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) vegan chicken strips
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) vegan butter, divided
- 8 oz (225 g) cremini mushrooms, sliced
- 1 small shallot, finely chopped (~1/4 cup (40 g))
- 3/4 cup (180 ml) Marsala wine
- 1 cup (240 ml) vegetable broth
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- For vegan mashed potatoes:
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 3 tbsp (45 g) vegan butter
- 1/2 cup (120 ml) unsweetened plant-based milk, warmed
- 1 tsp (5 g) salt (adjust)
- 1/4 tsp (1.5 g) black pepper

Show original ingredient measurements

- 1 lb (450 g) vegan chicken strips
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) vegan butter, divided
- 8 oz (225 g) cremini mushrooms, sliced
- 1 small shallot, finely chopped (~1/4 cup / 40 g)
- 3/4 cup (180 ml) Marsala wine
- 1 cup (240 ml) vegetable broth
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- For vegan mashed potatoes:
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
- 3 tbsp (45 g) vegan butter
- 1/2 cup (120 ml) unsweetened plant-based milk, warmed
- 1 tsp (5 g) salt (adjust)
- 1/4 tsp (1.5 g) black pepper

Instructions

1. Place potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until tender, about 15–20 minutes. Drain and return to pot.
2. Mash potatoes with 3 tbsp (45 g) vegan butter and 1/2 cup (120 ml) plant-based milk until smooth; season with 1 tsp (5 g) salt and 1/4 tsp (1.5 g) pepper; keep warm.
3. While potatoes cook, season flour with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Dredge vegan chicken strips in seasoned flour, shaking off excess.
4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add strips and cook until golden, 3–4 minutes per side. Transfer to a plate.
5. In the same skillet add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) vegan butter. Sauté shallot until soft, ~2 minutes, then add mushrooms and cook until browned, ~5 minutes.
6. Pour in Marsala wine and simmer 2–3 minutes to reduce slightly, scraping up browned bits. Add vegetable broth and thyme; simmer 3–4 minutes.
7. Stir in remaining 1 tbsp (15 g) vegan butter, return vegan chicken strips to the pan and simmer 2–3 minutes to heat through and meld flavors.
8. Spoon mashed potatoes onto plates, top with vegan chicken strips and mushroom-Marsala sauce, and sprinkle with chopped parsley.