Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 2 servings | Prep time: 5 minutes
Cook time: 25 minutes | Total time: 30 minutes
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Marsala sauce is typically made with Marsala wine to give it the traditional flavor, however, I never tend to have that type of wine on hand when I randomly get a craving for this dish. So after some trial and error and a little bit of Googling, I figured out that the combination of the added white vinegar and mustard seed powder are a great (and cheaper) alternative. They add that slight bitterness to this dish that replicates the bite of the wine.
Top this deliciously creamy mushroom sauce over some plant-based chicken, and you'll wish you made extras for the next day!
Ingredients:
1 bag of Hungry Planet Chicken™ Crispy & Fried (there are 2 chicken breasts per bag)
3 tbsp vegan butter
1 tbsp olive oil
8oz baby bella mushrooms, sliced
1 shallot, minced
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup of veggie broth (I used Better than Bouillon Mushroom Base)
1 tsp white distilled vinegar
1/4 cup dairy-free milk (I used Chobani Extra Creamy Oat Milk)
1/2 tsp mustard seed powder
Parsley for topping
Cooked pasta on the side
Directions:
If you're making pasta on the side, bring a large pot of water to a boil and cook the pasta according to the instructions on the box (typically boiling for about 7-9 minutes).
While the pasta boils, cook the plant-based chicken.
Heat 2 tbsp of butter in a frying pan over medium heat.
Place the frozen chicken patties in the pan, and slide them around a bit so they get coated in the butter.
Cook both sides for 3-4 minutes, or until they are golden brown and warmed through.
While the chicken is cooking, you can prepare the rest of your veggies (mince the shallot and garlic, chop the parsley, and prepare the veggie broth).
Once the chicken is cooked through, remove them from the pan and place them on a plate. Cover and set aside.
Next, make the marsala sauce.
Using the same pan, add 1 tbsp of butter and 1 tbsp of olive oil to the pan. Use your spatula to scrape up any leftover bits from the fried chicken.
Add the mushrooms to the pan. Stir so they get coated in the butter and oil.
Cook the mushrooms for 5 minutes or until they begin to get tender.
Add the shallots and garlic to the pan, and cook for another 2 minutes.
Sprinkle 1 tbsp of flour in the pan, and stir so all the veggies are coated in the flour. Cook for about 1 minute to slightly brown the flour.
Carefully add the veggie broth and vinegar to the pan, stir, and bring to a gentle simmer.
Simmer the sauce, stirring occasionally, for about 5-6 minutes until it starts to get thickened and reduces by about half.
Add the milk and mustard powder to the pan.
Simmer again for another few minutes until the sauce is at the desired thickness (when you stir the sauce around, you should see the bottom of the pan for a few seconds before the sauce covers it up again. That's how you know it's thick enough).
Remove from heat and set aside.
Now that your sauce is done, it's time to plate and serve.
Place 1 chicken breast on a plate along with some pasta, and with the marsala mushroom sauce.
Sprinkle with parsley as a garnish and enjoy!
Tips and Tricks:
If you can't find the Hungry Planet Crispy & Fried Chicken Breasts at your market, you can use any type of plant-based chicken. I've tried this recipe with the Gardein Scallopini (coating the patties in flour and pan-frying them first), and also with Fry's Chicken Burgers. The texture of the Hungry Planet chicken is my personal favorite and I love how thick the chicken breasts are, which is why I included them in this recipe.
You can use any type of veggie broth. I chose a mushroom base to give it an extra mushroomy flavor, but you can use regular veggie broth, garlic broth, or vegan chicken or beef broth.
Store any leftovers separately (the pasta, chicken, and sauce all in their own air-tight containers) in the fridge for up to 7 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 2 (1 chicken breast + 1 cup of cooked pasta + half of the sauce)
Calories: 628
Total Fat: 33g
Carbs: 61g
Protein: 25g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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