Easy Chicken Marsala
A classic Italian-American dish featuring tender chicken breasts simmered in a rich and flavorful sauce made with broth, grape juice, and balsamic vinegar, with earthy mushrooms.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Butterflied for even cooking.
- 1 cup all-purpose flour For dredg the chicken.
- 8 ounces mushrooms, sliced Cremini or button mushrooms work well.
- 1 clove garlic, minced For flavoring the sauce.
- ¾ cup chicken broth mixed with 2 tablespoons grape juice and 1 teaspoon balsamic vinegar
- ½ cup chicken broth To enhance the sauce.
- 2 tablespoons chopped fresh parsley For garnish.
Seasoning
- to taste Salt and pepper For seasoning the chicken.
- 4 tablespoons olive oil For cooking the chicken and mushrooms.
Instructions
Preparation
- Butterfly the chicken breasts for even cooking. Season both sides with salt and pepper, then dredge them in flour, shaking off any excess.
Cooking
- In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and keep warm on a plate.
- In the same skillet, add the remaining olive oil and sauté the sliced mushrooms until browned, about 5-7 minutes. Add the minced garlic and continue to cook for another minute.
- Pour the broth, grape juice, and balsamic vinegar mixture into the skillet, scraping up all the bits from the bottom. Allow it to simmer for a few minutes, then add the chicken broth and stir.
- Return the chicken to the skillet and let it simmer in the sauce for another 5 minutes, allowing the flavors to meld.
Serving
- Sprinkle with fresh parsley before serving, and enjoy!
Notes
Choose a good quality broth and grape juice blend for the best flavor. Avoid overcooking the chicken, as it should reach an internal temperature of 165°F for perfect juiciness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.