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Chicken Marsala

What you need: 

4 Chicken Substitute Patties
1/4 Cup minced onion or shallots
2 teaspoon minced garlic
18 oz sliced mushrooms (I used a mixture of brown and white)
2 Cups vegetable or beef broth
1 Cup marsala or other sweet wine
2 tablespoon cornstarch mixed with 2 tablespoon water
salt and pepper to taste
16 oz angel hair pasta

What you do: 

Bring a large pot of water to boil for the pasta.
Meanwhile, coat a large nonstick skillet with cooking spray or a little olive oil. Brown the patties well over medium heat and set aside.
If necessary, spray the pan a little more and sauté the onions and garlic for 3-4 minutes. Add the mushrooms and sauté, stirring often, until their juices are almost evaporated.
Add the broth and deglaze the pan. Bring to a boil and add the vegan wine. Continue cooking until the liquid is reduced by about 1/3. Stir in the starch/water and boil for a minute more, until thick. Adjust seasoning and remove from heat. Put the chicken back into the sauce to keep it warm.
Cook the pasta according to directions. Divide among four plates with the chicken on the side and the marsala sauce poured over all.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I thought it was great, I also missed Marsala from the chicken days. Instead of Marsala I used Port wine and a little bit of Sherry since that is what I had around.


If you enjoy meat substitutes this is quite good, though I’d recommend cutting the wine in half to start and doubling the garlic.  (Marsala can overpower the dish.)  I’d also recommend adding some oregano or basil.  Chicken marsala is one of the dishes I missed most from back in my days of consuming dead animal flesh (shudders).  This dish was a nice replacement.

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