Chicken Marsala with Mushrooms (Print Version)

Tender chicken in a rich mushroom sauce made without wine.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Vegetables

07 - 8 oz cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 medium shallot, finely chopped

→ Sauce

10 - 3/4 cup low-sodium chicken broth
11 - 3/4 cup unsweetened white grape juice
12 - 1 teaspoon lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon cornstarch
15 - 2 tablespoons water

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# How to Prepare:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness.
02 - In a shallow bowl, mix flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
03 - Heat olive oil and butter in a large skillet over medium heat. Add chicken breasts and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, add mushrooms and shallot. Sauté for 4-5 minutes until mushrooms are browned and shallots are softened. Add garlic and cook for 30 seconds more.
05 - Pour in chicken broth and white grape juice. Stir in lemon juice and Dijon mustard, scraping up any browned bits from the bottom. Bring to a simmer.
06 - If desired, mix cornstarch and water in a small bowl, then stir into the sauce. Simmer for 2-3 minutes until slightly thickened.
07 - Return chicken to the skillet and simmer in the sauce for 3-4 minutes, spooning sauce over the chicken.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce tastes deep and complex even though there's no alcohol involved, just smart layering of flavors.
  • It looks impressive enough for company but comes together on a weeknight without stress.
  • Leftovers actually taste better the next day when the chicken soaks up even more of that mushroom richness.
02 -
  • Don't skip pounding the chicken, uneven breasts mean dry edges and undercooked centers, and it only takes two minutes.
  • Let the mushrooms brown without stirring them constantly, that caramelization is where half the flavor lives.
  • If your sauce tastes flat, add a squeeze more lemon or a pinch of salt, it needs that brightness to balance the sweetness.
03 -
  • Save the drippings after you sear the chicken, that fond at the bottom of the pan becomes the backbone of your sauce.
  • Taste the sauce before adding the chicken back in, that's your last chance to adjust the salt, acid, and sweetness.
  • If the sauce reduces too much, don't panic, just add a few splashes of broth and stir until it loosens up again.

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