Recipes > Chick'n Marsala

Chick'n Marsala


This plant-based version of the Italian Chick’n Marsala is simple, flavorful and quick to prepare. Golden, pan-fried Chick'n Scallopini are smothered in a delicious pan sauce made with shallots, Marsala, stock and a bit of vegan butter.
  • Serves: 3 to 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 25,563
  • Success Rating: 90% (?)
    0% - I fed it to the dog


Step 1: Preparing & Cooking the Chick'n

Preparing & Cooking the Chick'n
  • 4 pieces Gardein Chick'n Scaloppini
  • sea salt, to taste
  • ground black pepper, to taste
  • 2 tsp grapeseed oil (approx.)


To prepare the Chick’n, cut or tear each scallopini into 2 equal pieces. Season both sides with salt and pepper. Set aside.

To cook the scallopini, preheat a pan over medium to medium-high heat. Once the pan is hot, add the oil, followed by the Chick’n. Cook the chick’n for 2 or 3 minutes on each side, until golden brown. Once done, place the chick’n onto a cooling rack, loosely tented with foil. Let rest while you prepare the sauce. Note: Depending on the size of your fry pan, you may need to cook the chick’n in two batches.

Step 2: Making the Sauce & Serving the Dish

Making the Sauce & Serving the Dish
  • grapeseed oil, if needed
  • sea salt, to taste
  • 1 lemon, cut in half
  • 1/4 cup Italian flat-leaf parsley, roughly chopped
  • 3 tbsp shallots, minced
  • 1/2 cup Marsala wine
  • 1 cup dark vegetable stock
  • 2 tbsp non-dairy butter


To make the sauce, first make sure the sucs (the browned, caramelized bits at the bottom of the pan) have not burned. Add a touch more oil, if needed, followed by the shallots. Let the shallots cook until soft and translucent.

Next, deglaze with the Marsala and let the wine reduce until almost all of the liquid has evaporated. Next, add the stock. Bring it to a simmer and let it reduce by about half. Let the liquid reduce until you reach a sauce-like consistency.

To finish the sauce, swirl in the non-dairy butter and taste for seasoning. Depending on the type of stock you have used, you may need to season with a bit of salt and pepper.
To finish the dish, squeeze 1/2 of the lemon in over the Chick’n, and sprinkling with the parsley.

Lastly, place the Chick’n, back into the pan with the sauce — making sure to coat it in the sauce as you add it. Serve with roasted potatoes or pasta of your choice, and a side of steamed greens.


  • Marcello  C
    Marcello C
    where do I find the recipe for the plant-based chicken?
  • Eric W Rouxbe Staff
    Eric W
    Marcello, this recipe calls for a Gardein branded product. However, take a look at the following seitan recipe and modify it by using chicken flavoring (e.g. chicken stock) and made the pieces relatively small.
  • Terry F
    Terry F
    Only 2 comments? I'm curious how this compares to the non vegan Chicken Marsala which is delicious. In that recipe there is a bit of butter added to the sauce just before serving. Can this be done with margarine in this vegan recipe? The only other dish I've made vegan is the Moussaka. It turned out well but the recipe is the exact same one as on the Gardein package. Same with this recipe? Or is this a Rouxbe recipe?
  • Terry F
    Terry F
    Okay,,no answer so far and I’m going ahead and making this for guests tonight. I’ll use vegan butter substitute. Wish me luck. Since I’ve made the regular Chicken Marsala I’ll be able to compare myself after tonight. I’ll let you all know what I think.
  • Eric W Rouxbe Staff
    Eric W
    Hi Terry, Yes, you can use margarine in this vegan recipe. This recipe is similar to the one on the Gardein package, but with additional flavoring ingredients. Give it a try and see how you think it compares to the non-vegan Chicken Marsala and how you like it!
  • Terry F
    Terry F
    Well, the sauce was really good. I made the dark vegetable broth to use in the recipe and the end result was great. The sauce was delicious. I’m not sure a store bought vegetable broth would be anywhere near as good. It’s not dark and I doubt it would have the same body as the dark vegetable stock would. What I wasn’t crazy about was the texture or taste of the Gardein product. I’m not vegan and when I have a choice I will always choose chicken over Chick’n. Just me, but if you are vegan and like the product then this is a great recipe.
  • Frank C
    Frank C
    Gardein Chick'n Scaloppini is very hard/impossible to find online or in stores in the area. Are there suggestions as to how to order or substitutes?
  • Lauren L
    Lauren L
    Hi Frank. I make tofu and tempeh marsala frequently. If using tofu, you can cut it into slabs or triangles, dredge it with a little flour and pan fry it in oil. Pull it out and build the sauce and then add it back. You can also do the same with tempeh that you have pretreated by steaming or poaching in vegetable stock. Let me know if you have more questions. Lauren
  • Terence L
    Terence L
    Frank, do you have a Whole foods store near you? They should have Gardein products. If not you can request them.
  • Cheryl V
    Cheryl V
    I’ve had the same issue as Frank with trying to find them in store or online. Many stores I know carry Gardein seems everything but the Chick’n scallopini. I’ve asked one store to speak to their rep to see if they can get it in but no answer yet. In the meantime is there another Gardein product that can be used as a replacement?
  • Char N Rouxbe Staff
    Char N
    Hello, Cheryl: Eric offered this response a while back, and it is exactly what I was going to suggest: "This recipe calls for a Gardein branded product. However, take a look at the following seitan recipe and modify it by using chicken flavoring (e.g. chicken stock) and made the pieces relatively small. " Gardein products are available at Target (not sure you have tried there), and other national grocery chains. I hope this helps. The seitan will give you the best product. Cheers, and happy cooking. Char

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