Chicken Marsala Mushrooms Dish (Print)

Tender chicken breasts paired with sautéed mushrooms in a savory Marsala-style sauce.

# What You 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 (substitute dairy-free margarine for dairy-free option)

→ Mushrooms & Aromatics

06 - 10 oz 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

# How to Make:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and freshly ground black pepper.
02 - Lightly dredge the chicken in 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 4 to 5 minutes per side until golden and cooked through. Transfer chicken 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 with balsamic vinegar), Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the pan.
06 - Bring to a simmer and cook for 4 to 5 minutes to reduce slightly. Stir in cornstarch slurry and cook for 1 to 2 minutes until sauce thickens.
07 - Return chicken to the skillet, spoon sauce and mushrooms over the top. Simmer for 2 minutes until heated through.
08 - Sprinkle chopped fresh parsley over the dish and serve immediately.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but comes together in under 45 minutes.
  • The sauce is rich and savory without a drop of alcohol—just pure, concentrated flavor from mushrooms and broth.
  • It's naturally flexible: dairy-free, gluten-free swaps are built right in, so everyone at your table can enjoy it.
02 -
  • Don't skip the step of scraping up the browned bits from the pan—that fond contains all the concentrated chicken and mushroom flavor that makes the sauce taste homemade.
  • If your sauce seems too thin after thickening, let it simmer for another minute or two; it thickens slightly as it cools.
  • Pound the chicken evenly or it will cook in different stages; thick spots stay rubbery while thin spots dry out.
03 -
  • If you can find a mix of mushroom varieties—cremini, shiitake, oyster—use them together; each one adds a slightly different depth to the sauce.
  • Don't crowd the pan when searing the chicken; if your skillet is too small, work in batches so the chicken browns instead of steaming.

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