Name: Alcohol-Free Chicken Marsala Substitute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts (2-3 large), pounded to 1/2-inch thickness; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil, divided; 8 oz cremini or white button mushrooms, sliced; 1 small shallot, minced; 2 cloves garlic, minced; 1.5 cups low-sodium chicken broth; 1 tbsp maple syrup or 1 tsp brown sugar; 1 tsp apple cider vinegar or white wine vinegar (or fresh lemon juice); 1/2 tsp dried oregano or 1 tsp fresh thyme leaves; Pinch of nutmeg (optional, for nutty notes); 1 tbsp cornstarch; 2 tbsp cold water (for slurry); Fresh parsley, chopped, for garnish (optional)

Description

Create a rich, flavorful Marsala-inspired chicken dish without a drop of Marsala wine. Tender chicken and earthy mushrooms enveloped in a savory, slightly sweet, and tangy sauce.

Ingredients

1.5 lbs boneless, skinless chicken breasts (2–3 large), pounded to 1/2-inch thickness
Salt and freshly ground black pepper, to taste
2 tbsp olive oil, divided
8 oz cremini or white button mushrooms, sliced
1 small shallot, minced
2 cloves garlic, minced
1.5 cups low-sodium chicken broth
1 tbsp maple syrup or 1 tsp brown sugar
1 tsp apple cider vinegar or white wine vinegar (or fresh lemon juice)
1/2 tsp dried oregano or 1 tsp fresh thyme leaves
Pinch of nutmeg (optional, for nutty notes)
1 tbsp cornstarch
2 tbsp cold water (for slurry)
Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep & Sear Chicken: Pat chicken cutlets dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Remove to a plate.
2. Sauté Aromatics & Mushrooms: Add remaining 1 tbsp olive oil to the same skillet. Add sliced mushrooms and cook for 5-7 minutes until browned. Add minced shallots and garlic; cook for 1-2 minutes until fragrant.
3. Deglaze & Simmer Sauce: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in maple syrup (or brown sugar), vinegar/lemon juice, and dried herbs/nutmeg (if using). Bring to a gentle simmer.
4. Thicken & Finish: In a small bowl, whisk together cornstarch and cold water to form a slurry. Gradually whisk the slurry into the simmering sauce. Cook, stirring, for 2-3 minutes until thickened to your desired consistency. Taste and adjust seasonings (salt, pepper, sweetness, acidity).
5. Combine & Serve: Return cooked chicken cutlets to the pan, turning to coat them in the sauce. Simmer for 1-2 minutes to re-warm. Garnish with fresh parsley if desired and serve immediately.

Prep Time: 15 mins
Cook Time: 30 mins