Chicken Marsala with Zucchini Noodles

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

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.