Chicken Marsala has always been a favorite in my household. However, traditional recipes call for Marsala wine, which isn’t ideal when cooking for kids. Determined to create a family-friendly version without compromising on flavor, I experimented with various substitutes. The result? A delightful, alcohol-free Chicken Marsala that even the little ones will love!
Traditional Chicken Marsala
Chicken Marsala is a classic Italian-American dish with roots tracing back to the western region of Sicily, where Marsala wine is produced. Originally a traditional Italian scaloppine preparation — thinly sliced meat cooked in a reduction sauce — it was adapted by Italian immigrants in the United States who added chicken, mushrooms, and the region’s signature fortified wine. The creamy, savory sauce paired perfectly with the tender chicken, making it a beloved restaurant staple by the mid-20th century. Over time, it evolved into a comforting dish known for its balance of rich flavors and simple elegance — and a favorite across American households.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 8 ounces cremini or baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup white grape juice
- 2 tablespoons sherry vinegar
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (optional, for a creamier sauce)
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
- Place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness using a meat mallet or rolling pin.
- Season both sides with salt and pepper.
- Dredge each piece in flour, shaking off the excess.
Cook the Chicken:
- In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.
- Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a plate and tent with foil to keep warm.
Prepare the Sauce:
- In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they’re browned and their moisture has evaporated.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the white grape juice and sherry vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the chicken broth and bring to a simmer.
- If using heavy cream, add it now along with the Dijon mustard. Stir to combine.
- For a thicker sauce, add the cornstarch slurry and stir until the sauce reaches your desired consistency.
Combine and Serve:
- Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer for an additional 2-3 minutes to heat through.
- Garnish with chopped parsley and serve immediately.
Why This Works Without Wine:
Traditional Chicken Marsala relies on the unique flavor of Marsala wine. In this version, white grape juice combined with sherry vinegar mimics the sweet and tangy profile of Marsala, making it suitable for all ages.
Serving Suggestions:
- Over Pasta: Serve atop a bed of fettuccine or spaghetti to soak up the delicious sauce.
- With Mashed Potatoes: Creamy mashed potatoes complement the rich mushroom sauce beautifully.
- Steamed Vegetables: A side of steamed green beans or asparagus adds a fresh touch to the plate.
Variations:
- Gluten-Free: Use a gluten-free flour blend for dredging the chicken.
- Dairy-Free: Substitute the butter with additional olive oil and omit the heavy cream or use a dairy-free alternative.
Tips:
- Mushroom Variety: While cremini mushrooms add a deep flavor, feel free to use button mushrooms or a mix of wild mushrooms for a different twist.
- Pounding the Chicken: Ensuring uniform thickness helps the chicken cook evenly and remain tender.
Enjoy this kid-friendly take on a classic dish, bringing the flavors of Chicken Marsala to your family table without the alcohol!
Approximate Nutrition Per Serving:
- Calories: Approximately 400–450 kcal
- Protein: Approximately 50g
- Carbohydrates: Approximately 10g
- Fat: Approximately 15g
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Sauce:
8 ounces cremini or baby bella mushrooms, sliced
2 cloves garlic, minced
½ cup white grape juice
2 tablespoons sherry vinegar
1 cup low-sodium chicken broth
½ cup heavy cream (optional, for a creamier sauce)
1 teaspoon Dijon mustard
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness using a meat mallet or rolling pin.
Season both sides with salt and pepper.
Dredge each piece in flour, shaking off the excess.
Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.
Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through.
Transfer the chicken to a plate and tent with foil to keep warm.
Prepare the Sauce:
In the same skillet, add the sliced mushrooms and cook for about 5 minutes until they're browned and their moisture has evaporated.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white grape juice and sherry vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and bring to a simmer.
If using heavy cream, add it now along with the Dijon mustard. Stir to combine.
For a thicker sauce, add the cornstarch slurry and stir until the sauce reaches your desired consistency.
Combine and Serve:
Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer for an additional 2-3 minutes to heat through.
Garnish with chopped parsley and serve immediately.
Learn 3 Ingredient Brown Gravy Recipe
For Healthy Recipes see recipes on Health Chronicle.
