Chicken Marsala with Mushrooms (Printable)

Tender chicken breasts cooked in a savory mushroom sauce with herbs and garlic for a classic Italian-American flavor.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ½ cup all-purpose flour (approx. 2.3 oz) for dredging

→ Cooking Fat

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

→ Mushrooms & Aromatics

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

→ Marsala Sauce Substitute

09 - 1 cup low-sodium chicken broth (8 fl oz)
10 - ¼ cup unsweetened white grape juice (2 fl oz)
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon Worcestershire sauce

→ Finishing Touch

13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges (optional)

# How-To Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to ½-inch thickness. Season both sides with salt and freshly ground black pepper.
02 - Dredge each chicken breast in all-purpose flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add chicken breasts and cook for 3 to 4 minutes per side until golden brown and just cooked through. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium and add remaining tablespoon of butter. Add sliced mushrooms and sauté until browned, approximately 5 minutes. Add finely chopped shallot and minced garlic, cooking until fragrant, about 1 minute.
05 - Pour in chicken broth, white grape juice, balsamic vinegar, and Worcestershire sauce. Stir and scrape the bottom of the pan to deglaze. Bring to a simmer and cook until the sauce reduces by roughly half, about 8 to 10 minutes.
06 - Return the chicken breasts along with any accumulated juices to the pan. Simmer for 2 to 3 minutes until heated through and well coated with the sauce.
07 - Sprinkle chopped fresh parsley over the dish and serve with lemon wedges, if desired.

# Expert Advice:

01 -
  • It tastes just as rich and restaurant-worthy as the original, but you wont have to open a bottle of wine.
  • The sauce comes together fast and clings to the chicken in a way that makes plain rice feel like a special occasion.
  • Its one of those recipes that looks impressive but forgives you if youre distracted by conversation or kids.
02 -
  • Dont skip pounding the chicken—uneven thickness means some parts will be dry while others are still raw.
  • Let the sauce reduce properly or it will taste thin and watery instead of rich and cling to the chicken.
  • If your skillet isnt big enough, cook the chicken in batches so it sears instead of steams.
03 -
  • Use a stainless steel or cast iron skillet instead of nonstick—you need those browned bits on the bottom to build a truly flavorful sauce.
  • Taste the sauce before adding the chicken back in and adjust the seasoning with a pinch of salt or an extra splash of vinegar if it needs more brightness.
  • Let the chicken rest on the plate while you make the sauce so the juices redistribute and every bite stays moist.

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