Chicken Marsala with Mushrooms (Printable)

Tender chicken breasts cooked in a savory mushroom sauce with herbs and tangy notes.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ½ cup all-purpose flour (65 g), for dredging

→ Cooking Fat

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Mushrooms & Aromatics

06 - 10 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped

→ Marsala Sauce Substitute

09 - 1 cup low-sodium chicken broth (240 ml)
10 - ¼ cup unsweetened white grape juice (60 ml)
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon Worcestershire sauce

→ Finishing Touch

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving (optional)

# How to Make It:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to ½-inch thickness. Season both sides with salt and pepper.
02 - Coat each chicken breast evenly with flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes per side, until golden brown and just cooked through. Transfer to a plate and loosely cover with foil.
04 - Reduce heat to medium, add remaining 1 tablespoon butter. Sauté mushrooms until browned, about 5 minutes. Add shallot and garlic; cook until fragrant, about 1 minute.
05 - Pour in chicken broth, white grape juice, balsamic vinegar, and Worcestershire sauce. Stir while scraping skillet bottom to deglaze. Bring to a simmer and reduce by half, about 8 to 10 minutes.
06 - Return chicken and accumulated juices to skillet. Simmer 2 to 3 minutes until heated through and coated in sauce.
07 - Sprinkle with chopped parsley and serve with lemon wedges if desired.

# Tips for Success:

01 -
  • The sauce clings to every bite without any alcohol, so it works for weeknight dinners or family gatherings where wine just isn't an option.
  • Pounding the chicken thin means it cooks fast and stays juicy, no dry edges or guessing games.
  • You get that deep, savory flavor from the deglazing step, and the kitchen smells like an Italian trattoria within minutes.
02 -
  • If you skip pounding the chicken, the thicker parts will still be raw when the thinner edges are overdone, so take the extra two minutes to even them out.
  • Let the mushrooms sit undisturbed in the hot pan for the first minute or two, moving them too soon releases moisture and they steam instead of caramelize.
  • Taste the sauce before adding the chicken back in, if it feels too sweet add a splash more vinegar, if it needs depth add a pinch of salt or another dash of Worcestershire.
03 -
  • Use a large enough skillet so the chicken breasts are not crowded, this helps them brown instead of steam and keeps the crust crisp.
  • Save any leftover sauce in a jar and toss it with sauteed vegetables or spoon it over rice the next day, it is too good to waste.
  • If the sauce reduces too much and tastes too strong, just add a few tablespoons of broth or water to bring it back to balance.

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