Chicken Marsala with Mushrooms (Printable Version)

Tender chicken and earthy mushrooms cooked in a rich, alcohol-free Marsala sauce for a comforting meal.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/2 cup all-purpose flour (or gluten-free substitute)

→ For Sautéing

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter (replace with dairy-free margarine for dairy-free option)

→ Mushrooms & Aromatics

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

→ Sauce

09 - 3/4 cup low-sodium chicken broth
10 - 1/3 cup unsweetened grape juice (or 1/4 cup apple juice plus 2 tablespoons balsamic vinegar)
11 - 1 teaspoon alcohol-free Worcestershire sauce
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to a 1/2-inch thickness. Season both sides with salt and pepper.
02 - Lightly coat chicken breasts 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 4 to 5 minutes per side until golden and fully cooked. Transfer to a plate and cover loosely with foil.
04 - Add remaining butter to skillet. Sauté mushrooms, shallot, and garlic for 4 to 5 minutes until softened and golden.
05 - Pour in chicken broth, grape juice (or apple juice and balsamic vinegar), Worcestershire sauce, and Dijon mustard. Scrape browned bits from the skillet.
06 - Bring to a simmer and cook for 4 to 5 minutes to reduce slightly. Stir in the cornstarch slurry and cook for 1 to 2 minutes until sauce thickens.
07 - Return chicken to skillet, spoon sauce and mushrooms over the top. Simmer for 2 minutes until heated through.
08 - Garnish with chopped parsley and serve immediately.

# Top Tips:

01 -
  • It tastes like restaurant food but comes together in 40 minutes with pantry staples.
  • The sauce is naturally sweet and savory without any booze, yet nobody misses it.
  • You can swap ingredients freely—different mushrooms, juice blends—and it always turns out beautiful.
02 -
  • Don't skip pounding the chicken—thick breasts take too long and dry out before the inside cooks, but thin ones finish tender and perfectly done.
  • Scrape those brown bits from the pan; they're concentrated flavor that turns the sauce from good to unforgettable.
03 -
  • Taste the sauce before adding the cornstarch and adjust the seasoning then—it's your last chance to get it exactly how you want it.
  • Don't overcrowd the pan when searing the chicken; if it looks tight, work in batches and let each piece get properly golden.

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