Chicken Marsala Mushroom Dish (Printable)

Sautéed chicken and mushrooms in a rich, savory sauce with Marsala flavors and fresh parsley garnish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - ½ cup all-purpose flour for dredging

→ For Cooking

05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter or olive oil

→ Vegetables

07 - 9 oz cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 small shallot, finely chopped

→ Sauce

10 - 1 cup low-sodium chicken broth
11 - ½ cup unsweetened grape juice
12 - 1 tablespoon balsamic vinegar
13 - 1 teaspoon soy sauce
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
15 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Pound chicken breasts to ½-inch thickness between plastic wrap. Season both sides with salt and pepper.
02 - Lightly coat seasoned chicken in flour, shaking off excess.
03 - Heat olive oil and butter in large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through. Transfer to plate, cover with foil.
04 - In same skillet, cook mushrooms 4-5 minutes until browned. Add shallot and garlic, cook 1-2 minutes until fragrant.
05 - Pour in chicken broth, grape juice, balsamic vinegar, and soy sauce. Simmer while scraping browned bits from pan bottom.
06 - Stir in cornstarch mixture and simmer 2-3 minutes until slightly thickened.
07 - Return chicken to skillet, simmer 2-3 minutes while spooning sauce over meat.
08 - Sprinkle with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The grape juice and balsamic combo creates a rich, complex flavor that tastes like it simmered for hours
  • Everything cooks in one pan, so you get maximum flavor with minimal cleanup
02 -
  • Crowding the pan when searing chicken will lower the temperature and prevent proper browning, so cook in batches if needed
  • The sauce will continue to thicken as it stands off the heat, so do not over-reduce it in the pan
03 -
  • Let the chicken rest for five minutes after cooking so the juices redistribute throughout the meat
  • Use a dry white grape juice for a lighter sauce or red grape juice for more color and depth

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