Chicken Marsala Mushrooms Dish (Printable)

Tender chicken and mushrooms in a rich, savory Marsala-style sauce with no alcohol used.

# 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)

→ Sautéing

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

# How-To:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper.
02 - Lightly dredge 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 for 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 the 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 up any browned bits from the pan.
06 - Bring to a simmer and reduce slightly for 4 to 5 minutes. Stir in cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
07 - Return chicken to the pan, spooning sauce and mushrooms over each piece. Simmer for 2 minutes to heat through.
08 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but it comes together in under 45 minutes from start to finish.
  • The sauce is silky and complex without any alcohol, making it perfect for families or anyone avoiding wine.
  • Tender chicken paired with earthy mushrooms creates that restaurant-quality moment at your own table.
02 -
  • Pounding the chicken to even thickness is non-negotiable—it's the difference between some bites being dry and all bites being tender.
  • Don't skip scraping the pan after searing the chicken; those browned bits are pure flavor, and they dissolve into the sauce to create something magical.
03 -
  • Pat the chicken dry before pounding and dredging—any excess moisture will prevent that golden crust from forming.
  • Keep the heat at medium-high when searing; too low and you'll steam the chicken instead of searing it, too high and the flour will burn before the chicken cooks through.

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