Chicken Marsala with Zucchini Noodles

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
Instagram
Pinterest
Linked-In
Updated: 3/21/2023

Classic Chicken Marsala gets a dairy-free and lower-carb twist thanks to almond milk in the gravy and zucchini noodles instead of pasta noodles. Make this meal on a weeknight in less than 1 hour for a quick dinner that is healthier too!

43 mins Prep: 20 mins Cook: 23 mins
Serves: 6 Save

Ingredients (15)

  • 4 chicken breasts, thinly sliced, (or 4 chicken breasts, butterflied)
  • salt and ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons olive or avocado oil, or more as needed
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 1 cup chicken broth
  • ½ cup Almond Breeze® Unsweetened Original Almondmilk
  • 1 tablespoon balsamic vinegar
  • 1 lemon, juiced
  • ¼ teaspoon ground nutmeg
  • zucchini noodles
  • 2 tablespoons freshly chopped parsley

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Season chicken on both sides with salt and black pepper.
  2. Place flour on a plate or in a shallow bowl. Dredge chicken in flour until just lightly coated on all sides; transfer chicken to a plate.
  3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil and swirl the pan so the bottom of the pan is coated.
  4. Sear chicken on both sides, working in batches as needed, until lightly golden brown, about 4 minutes per side; transfer to a plate. If you are working in batches, you will need to add more olive oil in between to ensure the chicken won’t stick.
  5. Reduce the heat under skillet to medium; add butter and let melt. Cook and stir shallots, garlic, and sliced mushrooms in melted butter until mushrooms are tender, about 5 minutes; season with salt and pepper.
  6. Mix chicken broth, almond milk, vinegar, lemon juice, and nutmeg into mushroom mixture; reduce heat and simmer sauce.
  7. Nestle the chicken back into the sauce and simmer until the sauce thickens and the chicken is completely cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C).
  8. Cook zucchini noodles in a skillet over medium heat just until tender, about 2 minutes.
  9. Layer zucchini noodles with chicken and sauce and garnish with parsley.