How to Make Chicken Marsala Without Mushrooms

While chicken Marsala gains some of its rich, earthy taste from the addition of mushrooms to the sauce, it is possible to make a very tasty version without mushrooms. This Italian-American dish uses Marsala wine to make the sauce and by adding a few other vegetables, you can create one just as rich and delicious as the traditional version.

• 2 to 3 tablespoons vegetable or olive oil
  
• 8 to 10 chicken tenders
  
• 1/8 cup flour
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/2 teaspoon garlic powder
  

• 3 tablespoons butter
  
• 1/2 cup chopped leek
  
• 1/4 cup chopped onion
  
• 1/2 tablespoon minced garlic
  
• 1/2 cup Marsala wine
  
• 1/2 cup chicken broth
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried thyme
  
• Salt and pepper to taste
  

Add the oil to a large, deep skillet and heat on medium-high. You'll want the oil to be nice and hot to cook the chicken.

Tenderize the chicken using a meat tenderizer or mallet before cooking.

In a shallow pan or bag, mix the flour, garlic powder, salt, and pepper together. Dredge the chicken in the seasoned flour mixture so that it is fully coated.

Place the chicken in the skillet and cook for 3 minutes on each side. Once the chicken is cooked, set it aside in a covered dish to stay warm while you make the sauce.

Use the same skillet used to cook the chicken to make the sauce because the drippings created by the chicken add a richness to the sauce. Start by adding the butter, chopped leeks, onions and garlic to the pan and cook, stirring occasionally until the onions and leeks are translucent in color.

Pour in the Marsala and chicken broth and add the dried herbs. Reduce the heat to medium-low and simmer for 1 to 2 minutes.

Return the chicken to the skillet and mix with the Marsala sauce, cooking it for about 3 minutes to heat the chicken. Season with salt and pepper before serving.