Date Night Chicken Marsala (Printable)
Tender chicken breasts cooked in a savory mushroom cream sauce with garlic and fresh parsley.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/4 cup all-purpose flour
→ Sauce
04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 2 teaspoons balsamic vinegar
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 cup heavy cream
12 - 2 teaspoons cornstarch (optional, for thickening)
13 - 1 tablespoon cold water (if using cornstarch)
14 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Place the chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides generously with salt and pepper.
02 - Coat each chicken breast in flour, shaking off any excess to ensure a light, even layer.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside, covered to keep warm.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté mushrooms for 4-5 minutes until browned and tender. Add garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to reduce slightly.
06 - Reduce heat to low and stir in heavy cream. If a thicker sauce is preferred, whisk cornstarch with cold water until smooth, then stir into the sauce. Simmer until desired consistency is reached.
07 - Return chicken to the skillet and simmer in the sauce for 2-3 minutes to reheat and coat thoroughly. Sprinkle with fresh parsley and serve immediately.
# Expert Hints:
01 -
- The alcohol-free version means everyone can enjoy the velvety richness
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Don't rush the mushrooms—let them get properly browned or you'll miss out on that deep, savory foundation
- The sauce will look thin when you first add the cream, but it thickens beautifully as it simmers
03 -
- Pat the chicken completely dry before dredging or the flour won't adhere properly
- Room temperature cream incorporates more smoothly than cold from the fridge