Chicken Marsala Mushrooms Parsley (Printable)
Tender chicken cooked in mushroom sauce, garnished with fresh parsley for a flavorful Italian-American main dish.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour (or gluten-free flour blend)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Vegetables
07 - 8 ounces cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 medium shallot, finely chopped
→ Sauce
10 - 3/4 cup low-sodium chicken broth
11 - 3/4 cup unsweetened white grape juice
12 - 1 teaspoon lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 tablespoon cornstarch (optional)
15 - 2 tablespoons water (if using cornstarch)
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges (optional)
# Steps:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound until about 1/2 inch thick.
02 - Combine flour, salt, and pepper in a shallow bowl. Dredge each chicken breast in the mixture, shaking off excess.
03 - Heat olive oil and butter in a large skillet over medium heat. Cook chicken breasts for 4 to 5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
04 - In the same skillet, sauté mushrooms and shallot for 4 to 5 minutes until mushrooms are browned and shallots softened. Add garlic and cook for an additional 30 seconds.
05 - Pour in chicken broth and white grape juice. Stir in lemon juice and Dijon mustard, scraping the browned bits from the skillet. Bring to a gentle simmer.
06 - If desired, whisk cornstarch and water together in a small bowl, then stir into the sauce. Simmer for 2 to 3 minutes until slightly thickened.
07 - Return chicken breasts to the skillet and simmer in the sauce for 3 to 4 minutes, spooning sauce over the top.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges if preferred.
# Expert Tips:
01 -
- It's completely alcohol-free but tastes sophisticated enough to serve guests without explanation.
- The whole thing comes together in under 45 minutes, so you can have a restaurant-quality dinner on a weeknight without stress.
- Mushrooms absorb that savory sauce and become almost meaty themselves, making it satisfying even for people who'd rather eat vegetables than chicken.
02 -
- Don't skip the pounding step—thick, uneven chicken will either dry out on the edges or stay raw in the middle, and there's no coming back from that.
- Once you add the sauce, resist the urge to crank up the heat; a gentle simmer keeps the chicken tender instead of tough and stringy.
- Taste the sauce before serving—sometimes a pinch more salt or a squeeze of lemon is the difference between good and memorable.
03 -
- Don't flip the chicken more than once; let it sit undisturbed so it develops that golden, flavorful crust instead of staying pale and steamed.
- If you're making this ahead, cook everything except the final simmering step, then reheat gently and finish with fresh parsley right before serving so it stays bright.