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Chicken Marsala

Whip up this vegan alternative to the chicken classic for your next meal or gathering.

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Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
258 5mg 3g 18g
Recipe Footprint (for Recipe's Default # of Servings)
10.8 Water saved (gallons) [animal consumption only]
12.9 Manure (pounds) not deposited into the environment
16.1 Grains / feed (pounds) not consumed by animals
31.6 Methane (gallons) not created by animals
387.0 CO2 (pounds) not released into the atmosphere
2.15 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1 C yellow onions (sliced)
  • 1 C mushrooms (crimini) (sliced)
  • 1/4 C olive oil
  • 1 1/2 C vegetable broth
  • 1/4 C flour (unbleached all purpose)
  • 2 Tbsp lemon juice
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1 C yellow onions (sliced)
  • 1 C mushrooms (crimini) (sliced)
  • 1/4 C olive oil
  • 1 1/2 C vegetable broth
  • 1/4 C flour (unbleached all purpose)
  • 2 Tbsp lemon juice
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
258 5mg 3g 18g
Recipe Footprint (for Recipe's Default # of Servings)
10.8 Water saved (gallons) [animal consumption only]
12.9 Manure (pounds) not deposited into the environment
16.1 Grains / feed (pounds) not consumed by animals
31.6 Methane (gallons) not created by animals
387.0 CO2 (pounds) not released into the atmosphere
2.15 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Pour the oil into an 8 x 8-inch baking dish; add the cutlets, onion and mushrooms (turning to coat with the oil) and bake at 450 degrees for 5 minutes. Turn over the cutlets, stir the vegetables, and bake for another 5 minutes.
    Pour the oil into an 8 x 8-inch baking dish; add the cutlets, onion and mushrooms (turning to coat with the oil) and bake at 450 degrees for 5 minutes. Turn over the cutlets, stir the vegetables, and bake for another 5 minutes.
  2. Whisk the flour into the broth in a small bowl; add the remaining ingredients and stir until blended.
    Whisk the flour into the broth in a small bowl; add the remaining ingredients and stir until blended.
  3. Add the broth mixture to the cutlets in the dish; cover with foil and bake for 10 minutes. Remove the foil, stir the vegetables and bake (uncovered) for an additional 10 minutes or until the sauce is bubbly and thickened.
    Add the broth mixture to the cutlets in the dish; cover with foil and bake for 10 minutes. Remove the foil, stir the vegetables and bake (uncovered) for an additional 10 minutes or until the sauce is bubbly and thickened.
Recipe Notes

Serve the cutlet mixture over hot rice or pasta, if desired.

Cover and store for up to one week in the refrigerator.

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