Alcohol-Free Classic Chicken Marsala
A sophisticated restaurant-style dinner that features golden-seared chicken cutlets smothered in a rich, velvety mushroom sauce. By using a flavorful reduction of balsamic vinegar and chicken stock, this alcohol-free version retains all the deep, savory umami notes of a traditional Marsala. It is elegant enough for guests yet quick enough for a busy weeknight meal.
Ingredients
- 4 thin chicken breast cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup high-quality chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound chicken breasts to an even 1/4 inch thickness.
- Combine flour, salt, and pepper in a shallow bowl; dredge chicken in mixture, shaking off excess.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Add remaining butter to the skillet, then sauté mushrooms until golden brown.
- Stir in garlic and cook for 1 minute until fragrant.
- Whisk in chicken broth, balsamic vinegar, tomato paste, and dried thyme.
- Simmer the sauce until slightly thickened and reduced, about 5 minutes.
- Return chicken to the skillet to coat with the sauce and heat through.
- Garnish with fresh parsley before serving.
Notes
Ensure the chicken is pounded to a uniform thinness to allow for quick, even cooking. If the sauce thickens too much, add an extra splash of chicken stock. Store leftovers in an airtight container for up to 3 days.