Name: Easy Chicken Marsala Recipes Without Wine
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour; Salt and pepper to taste; 3 tablespoons olive oil; 8 ounces mushrooms, sliced – use cremini mushrooms if you can; 3 cloves garlic, minced; 1 cup chicken broth; 1/2 cup non-alcoholic white wine substitute (see note below); 1/2 cup heavy cream (optional, for a creamier sauce); 3 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley; Lemon juice (optional, for additional acidity); 1/2 cup white grape juice or apple juice; 1 tablespoon white wine vinegar or lemon juice; 1 tablespoon water

Description

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Ingredients

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Ingredients for Chicken Marsala

4 boneless, skinless chicken breasts
1 cup all-purpose flour
Salt and pepper to taste
3 tablespoons olive oil
8 ounces mushrooms, sliced – use cremini mushrooms if you can
3 cloves garlic, minced
1 cup chicken broth
1/2 cup non-alcoholic white wine substitute (see note below)
1/2 cup heavy cream (optional, for a creamier sauce)
3 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Lemon juice (optional, for additional acidity)

Non-alcoholic white wine substitution:

Mix together:

1/2 cup white grape juice or apple juice
1 tablespoon white wine vinegar or lemon juice
1 tablespoon water

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Instructions

Season each of the tender chicken breasts with salt and pepper before you dredge it through flour – make sure to coat it evenly and shake off any excess.
Use a large skillet and heat olive oil over medium-high heat, then add the chicken breasts and cook until browned on both sides (about 3-4 minutes per side) – remove them and set aside to cool off at room-temperature.
Add a bit more olive oil to the same skillet (if needed) and sauté the mushrooms until they’re a bit browned and tender, around 5 minutes.
Add fresh garlic and sauté for an additional 1 minute.
To prepare the creamy sauce, mix together the ingredients for the white wine substitute and combine with the chicken broth to the pan. Let it simmer and scape up any browned bits from the pan – allow the chicken marsala sauce to slightly reduce over medium heat for about 5 minutes.
(optional): Add heavy cream to get a creamier sauce and allow it to simmer for an additional 2-3 minutes.
Add the butter and stir until it’s melted into the sauce, then adjust the seasoning with salt, pepper, and a splash of lemon juice (if wanted).
Add the chicken back to the pan and coat it with the sauce, then let it simmer for another 5-7 minutes until the chicken is cooked through – sprinkle with fresh parsley before service.

This dish is so versatile as you can serve the chicken marsala over pasta, rice, or even with a side of vegetables – make sure to drizzle some extra sauce over the top!

Tip: Store any leftovers in an airtight container!