Chicken Marsala Mushrooms Parsley (Print View)
Tender chicken cooked in a savory mushroom sauce with fresh parsley and a hint of lemon.
# What You'll Need:
→ 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 oz 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, for thickening)
15 - 2 tablespoons water (if using cornstarch)
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges (optional)
# Step-by-Step Directions:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness.
02 - In a shallow bowl, combine flour, salt, and pepper. Dredge each chicken breast in the mixture, shaking off excess.
03 - Heat olive oil and butter over medium heat in a large skillet. Add chicken breasts and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
04 - In the same skillet, sauté mushrooms and shallot for 4-5 minutes until mushrooms brown and shallots soften. Add garlic and cook an additional 30 seconds.
05 - Add chicken broth and white grape juice, then stir in lemon juice and Dijon mustard, scraping browned bits from the skillet. Bring to a simmer.
06 - If desired, whisk cornstarch and water together, then stir into the sauce. Simmer 2-3 minutes until slightly thickened.
07 - Return chicken to skillet and simmer in sauce for 3-4 minutes, spooning sauce over the chicken to coat.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- It tastes like you spent hours in the kitchen, but honest cooking time is just 25 minutes.
- The sauce is naturally silky from the mushrooms and broth, with no cream required unless you want extra richness.
- Completely adaptable—use whatever juice you have on hand and it still comes out delicious.
02 -
- Don't let the sauce bubble aggressively once the chicken goes back in—gentle simmering keeps the chicken moist instead of tough.
- White grape juice really does work as a Marsala substitute because it has that same sweet-savory balance, though apple juice works in a pinch.
- The mushrooms release liquid as they cook, which actually thickens your sauce naturally—you might not even need the cornstarch.
03 -
- Pat your chicken completely dry before dredging so the flour adheres properly and you get that crispy, golden crust instead of a soggy coating.
- Use a meat mallet with the flat side for gentle pounding—the dimpled side is better for tenderizing tougher cuts, but you're just aiming for even thickness here.