Description

A chef-style chicken marsala recipe using chicken broth and grape juice instead of wine for a rich, savory sauce.

Ingredients

Scale

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup all-purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini or button mushrooms, sliced

2 cloves garlic, minced

3/4 cup chicken broth

1/4 cup white grape juice

1 teaspoon balsamic vinegar

1/4 cup heavy cream (optional)

2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken breasts with salt and pepper and dredge in flour, shaking off excess.

2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat and sear chicken 3–4 minutes per side until golden. Remove and keep warm.

3. Melt remaining butter in the same skillet and sauté mushrooms 6–8 minutes until browned.

4. Add garlic and cook 30 seconds until fragrant.

5. Pour in chicken broth and grape juice, scraping up browned bits; stir in balsamic vinegar and simmer 5–7 minutes until slightly reduced.

6. Whisk in heavy cream if desired and return chicken to the pan, simmering 4–5 minutes until heated through and sauce coats the chicken.

7. Garnish with chopped parsley and serve immediately over mashed potatoes, noodles, rice, or vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main course
Method: saute
Cuisine: italian

Nutrition

Serving Size: 1 chicken breast with sauce

Keywords: chicken marsala recipe without wine, best marsala sauce, traditional chicken marsala recipe, turkey marsala recipes, cook like a chef recipes, non alcoholic, family friendly