Date Night Chicken Marsala (Printable)
Tender chicken breasts in a creamy mushroom sauce with garlic and balsamic vinegar flavors.
# 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 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 Make It:
01 - Place the chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness. Season both sides with salt and pepper.
02 - Dredge the chicken in flour, shaking off any excess.
03 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden and cooked through. Remove chicken and set aside, covered.
04 - Add the remaining 1 tablespoon of butter to the skillet. Sauté mushrooms for 4–5 minutes until browned. Add garlic and cook for 30 seconds.
05 - Stir in chicken broth, balsamic vinegar, and Worcestershire sauce, scraping up any browned bits. Simmer for 3–4 minutes.
06 - Reduce heat to low and stir in heavy cream. If a thicker sauce is desired, mix cornstarch with cold water and stir into the sauce; simmer until thickened.
07 - Return chicken to the skillet and simmer in the sauce for 2–3 minutes to reheat and coat. Sprinkle with parsley and serve immediately.
# Expert Tips:
01 -
- The sauce hits that luxurious restaurant quality while staying completely approachable for home cooking
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
02 -
- Pounding the chicken to even thickness is the difference between juicy meat and dry, overcooked edges
- Letting the mushrooms get properly browned before adding garlic creates layers of flavor that make the sauce sing
03 -
- Don't crowd the pan when searing—work in batches if needed so each piece gets that golden crust
- The sauce will continue thickening off the heat, so remove it slightly earlier than you think