New Recipes: My Dairy Free Chicken Marsala, Triple Berry Smoothie and Morning Coffee
Photo by Danya Li
With tons of extra time these past couple weeks due to social distancing and lots of places being closed, I’ve spent lots of time in the kitchen perfecting old recipes and creating new ones. Last night I mastered my Dairy Free Chicken Marsala (also gluten free) and it was so delicious and easy I had to share. I also created a new smoothie and coffee recipe which can be found below!
Dairy Free Chicken Marsala
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick or chicken tenderloins
2 tablespoons gluten-free flour
Salt
Ground black pepper
2 tablespoon olive oil
2 tablespoon of Earth Balance Butter
1 package pre-sliced baby Bella mushrooms
1/2 small onion chopped
1 clove garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
1/3 cup coconut cream*
2 tablespoons chopped fresh Italian parsley, for serving (optional)
*if you like a more brown marsala sauce and one that more closely resembles a traditional marsala, use 1/3 cup of coconut cream. If you like a really creamy sauce then use 2/3 cup.
Pound chicken breasts or halve them by slicing down the center. While I use breasts, chicken tenderloins would make this recipe even easier.
Combine salt, pepper, flour and chicken in a plastic bag and shake, coating the chicken in the flour. Then heat 1 tablespoon of olive oil and 2 tablespoons of Earth Balance butter in a large skillet on medium high heat (skillets brown chicken better than non-stick pans). Brown chicken 4-5 minutes or until mostly cooked then set aside on a plate.
In the same skillet heat 1 tablespoon of olive oil and sauté mushrooms for 3-4 minutes. Add garlic, salt and pepper and onions and sauté for another 3-4 minutes. Add chicken broth, wine and coconut cream and bring to a boil stirring occasionally, then reduce heat to medium and cook for 10-15 minutes. The sauce will thicken at the very end!
Reduce heat to medium-low and add chicken back into the sauce for 4-5 minutes or until sauce thickens. If using parsely finely chop and sprinkle on top to serve.
Triple Berry Smoothie
INGREDIENTS
1 date
1/2 banana
1 cup almond milk
1 cup of frozen mixed berries
1 teaspoon TJ’s Chia and Flax Seed Peanut Butter
1 scoop of Chocolate Protein Powder (optional)
If you’re feeling fancy, top this smoothie with a peanut butter drizzle and granola or fresh blueberries and honey!
* although I didn’t include it, spinach would be a great booster to a smoothie like this and you probably wouldn’t even taste it!
My Frothy Morning Coffee
Since moving down to Florida for baseball season I’ve been without my coffee machine(s) (French Press, Nespresso, milk frother… the list goes on) so I decided to get a little bit creative with a frothy morning coffee that has a little bit of personality.
INGREDIENTS
1/2 banana
1/2 cup of ice cubes
1 dash of cinnamon
1 cup of brewed coffee
1/2 cup of dairy free milk (I use almond)
1/2 cup of Califa Farms XX Espresso Cold Brew
Combine in a blender or NutriBullet until frothed!
Photo by Danya Li