Chicken Marsala with Mushrooms (Printable)
Tender chicken breasts in a rich mushroom sauce. A classic Italian dish that's easy to prepare and perfect for family dinners.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil
→ Mushrooms & Sauce
06 - 2 tablespoons unsalted butter or dairy-free alternative
07 - 10 ounces cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 cup low-sodium chicken broth
10 - 1/2 cup unsweetened white or red grape juice
11 - 1 tablespoon balsamic vinegar
12 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
13 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening
14 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Place chicken breasts between sheets of plastic wrap and gently pound to an even 1/2-inch thickness.
02 - In a shallow bowl, combine flour, salt, and black pepper. Dredge each chicken breast in the seasoned flour mixture, shaking off excess.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, until browned and tender, approximately 5 to 6 minutes.
05 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
06 - Pour in chicken broth, grape juice, balsamic vinegar, and thyme. Bring to a simmer while scraping up browned bits from the pan bottom.
07 - Simmer for 5 to 7 minutes until the sauce is slightly reduced. If thicker sauce is desired, stir in cornstarch slurry and cook for 1 to 2 minutes until thickened.
08 - Return chicken to the skillet, spooning sauce and mushrooms over the top. Simmer for 2 to 3 minutes to heat through.
09 - Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- The sauce develops this incredible rich flavor that tastes like youve been cooking all day, but nobody needs to know it only takes 40 minutes start to finish.
- The chicken stays impossibly tender and juicy with that golden crust that makes everyone at the table pause their conversation for that first amazing bite.
02 -
- The cornstarch slurry is truly optional - I discovered the sauce has a perfect natural consistency if you just have patience during the reduction stage.
- If your sauce ever tastes too sweet, a tiny splash more balsamic vinegar brings everything back into perfect balance.
03 -
- Let the chicken rest at room temperature for 15 minutes before cooking for more even browning and juicier results.
- When slicing mushrooms, cut them to varying thicknesses - some thin, some thick - for the most interesting texture in every bite.