Chicken Marsala Mushrooms Dish (Printable)
Tender chicken breasts paired with mushrooms in a rich, savory sauce for a comforting meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Sauce & Vegetables
05 - 2 tablespoons olive oil or unsalted butter
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 1/2 cup unsweetened grape juice
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon dried thyme
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
13 - 2 tablespoons chopped fresh parsley
# How-to Steps:
01 - Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
02 - Combine flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the flour mixture, shaking off any excess.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - Add mushrooms to the same skillet and cook for 4-5 minutes until browned and tender. Add garlic and sauté for 1 minute until fragrant.
05 - Pour in chicken broth, grape juice, balsamic vinegar, and thyme. Bring to a simmer, scraping up browned bits from the pan bottom.
06 - Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce reaches desired consistency.
07 - Return chicken to the skillet and simmer for 2-3 minutes, spooning sauce over the top. Garnish with chopped parsley and serve immediately.
# Expert Pointers:
01 -
- The sauce manages to taste rich and complex without any wine, making it perfect for weeknight dinners when you want something special but need to keep things family-friendly
- Everything comes together in one pan, meaning you get maximum flavor from those browned bits and minimum cleanup afterward
02 -
- Don't rush the mushroom step - letting them brown properly creates depth of flavor that makes the entire dish taste restaurant-quality
- The cornstarch slurry must be cold when added to prevent clumping, and always whisk it again right before pouring
03 -
- Pat your chicken completely dry before flouring - this is the secret to getting that gorgeous golden crust instead of a pale, steamed exterior
- Use room temperature ingredients when possible, especially if using oil instead of butter for even cooking