Date Night Chicken Marsala (Printable)
Tender chicken cooked in a rich mushroom and cream sauce with balsamic and garlic.
# What You'll 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 small shallot, finely chopped
09 - 1 cup low-sodium chicken broth
10 - 2 teaspoons balsamic vinegar
11 - 2 teaspoons Worcestershire sauce
12 - ¼ cup heavy cream
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Place chicken breasts between two sheets of parchment and pound to ½-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
02 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken; cook 4–5 minutes per side until golden and cooked through. Remove to a plate and keep warm.
03 - Add remaining butter to the same skillet. Sauté mushrooms for 4–5 minutes until browned. Add shallot and garlic; cook for 1 minute until fragrant.
04 - Pour in chicken broth, balsamic vinegar, and Worcestershire sauce, scraping up browned bits. Bring to a simmer and reduce by half, about 5–7 minutes.
05 - Lower heat, stir in heavy cream, and return chicken to pan. Simmer 2–3 minutes until sauce thickens slightly and chicken is heated through.
06 - Sprinkle with fresh parsley and serve immediately, ideally with mashed potatoes or pasta.
# Expert Suggestions:
01 -
- The rich, velvety sauce comes together without any wine, making it perfect for cozy nights in when you want all the flavor without the alcohol
- Every step feels intentional and meditative, from pounding the chicken to watching the sauce reduce into something gorgeous
02 -
- The flour on the chicken will naturally thicken your sauce as it simmers, so don't be tempted to add more flour or you'll lose that silky texture
- Letting the mushrooms brown properly is the difference between a good sauce and a great one—those browned bits are pure flavor
03 -
- Pound the chicken to an even thickness rather than flattening it completely—it should still have some substance
- Don't rush the mushroom browning step, that's where all the deep savory flavor develops