Date Night Chicken Marsala (Printable)

Tender chicken breasts in a rich mushroom and garlic sauce with balsamic hints.

# 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 Steps:

01 - Place the chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides generously with salt and pepper.
02 - Lightly coat each chicken breast in flour, shaking off any excess to ensure even cooking.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté mushrooms for 4–5 minutes until browned and tender. Add minced garlic and cook for 30 seconds until fragrant.
05 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce, scraping up browned bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
06 - Reduce heat to low and stir in heavy cream. If thicker consistency is desired, whisk cornstarch with cold water until smooth, then stir into the sauce and simmer until thickened.
07 - Return chicken to the skillet and simmer for 2–3 minutes to reheat and coat evenly. Garnish with fresh parsley and serve immediately.

# Helpful Tips:

01 -
  • The sauce achieves that restaurant quality richness without any wine, making it perfect for any dinner occasion
  • This comes together in under 45 minutes but tastes like it simmered all afternoon
02 -
  • Let the chicken rest for a few minutes after pounding so it cooks more evenly
  • Always dissolve cornstarch in cold liquid before adding it to hot sauce to prevent lumps
03 -
  • Pat the chicken completely dry before pounding it for the best sear
  • Use a wide skillet so the mushrooms brown instead of steam

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