Date Night Chicken Marsala (Printable version)

Tender chicken breasts cooked in a savory mushroom sauce, perfect for a flavorful night in.

# What you need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - ¼ 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 - ½ 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:

01 - Place the chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides with salt and pepper.
02 - Dredge the chicken in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through. Remove chicken and set aside, covered.
04 - Add the remaining 1 tablespoon of butter to the skillet. Sauté mushrooms for 4–5 minutes until browned. Add garlic and cook for 30 seconds.
05 - Stir in chicken broth, balsamic vinegar, and Worcestershire sauce, scraping up any browned bits. Simmer for 3–4 minutes.
06 - Reduce heat to low and stir in heavy cream. If a thicker sauce is desired, mix cornstarch with cold water and stir into the sauce; simmer until thickened.
07 - Return chicken to the skillet and simmer in the sauce for 2–3 minutes to reheat and coat. Sprinkle with parsley and serve immediately.

# Expert Advice:

01 -
  • The alcohol-free version means everyone can enjoy this restaurant-quality classic without compromising on depth of flavor
  • The cream-balsamic sauce creates this velvety richness that clings to every bite of tender chicken
02 -
  • Don't crowd the pan when searing chicken or it'll steam instead of getting that gorgeous golden crust
  • Let the sauce reduce properly before adding cream this concentrates the flavors and prevents it from tasting diluted
03 -
  • Use cold butter and cream to prevent the sauce from separating when you add them
  • If your sauce looks too thin, let it simmer a few minutes longer before adding cream since reduction thickens everything naturally

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