Chicken Marsala Recipe Without Marsala Wine Made Easy

Chicken Marsala is a classic Italian-American dish known for its rich, savory flavors and tender chicken cutlets smothered in a luscious mushroom and wine sauce. Traditionally made with Marsala wine, this recipe offers a delightful twist by substituting that key ingredient without sacrificing any of the depth and complexity you crave.

Whether you don’t have Marsala wine on hand or prefer an alcohol-free alternative, this version is equally delicious and perfect for weeknight dinners or impressing guests.

Using a combination of chicken broth and balsamic vinegar, this recipe achieves that signature sweet and tangy flavor while keeping the sauce silky and full-bodied. You’ll love how easy it is to prepare, with ingredients that are likely already in your pantry.

Plus, it pairs beautifully with sides like garlic mashed potatoes, pasta, or roasted vegetables for a complete, satisfying meal.

Why You’ll Love This Recipe

Flavor-packed without Marsala wine: By swapping out Marsala for a simple, accessible alternative, you get all the deliciousness without needing a specialty bottle.

Quick and easy to prepare: Ready in under 40 minutes, this dish fits perfectly into busy schedules without compromising on taste or presentation.

Perfectly tender chicken: Lightly dredged and pan-fried, the chicken cutlets have a golden crust that locks in juicy moisture.

Rich mushroom sauce: The sauce is hearty yet silky, with earthy mushrooms and a touch of sweetness balanced by acidity.

Versatile meal: Serve over pasta, mashed potatoes, or even polenta for a comforting dinner everyone will enjoy.

Ingredients

• 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 8 ounces cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 3 tablespoons balsamic vinegar (as a Marsala substitute)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Equipment

• Meat mallet or rolling pin (to flatten chicken breasts)
• Shallow dish or plate (for flour dredging)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons

Instructions

1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness. This ensures even cooking and tenderness. Season both sides with salt and pepper.
2. Dredge the chicken: Spread the flour on a shallow plate. Lightly dredge each chicken breast in the flour, shaking off excess. This creates a light crust that will help thicken the sauce later.
3. Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside on a warm plate.
4. Sauté mushrooms and garlic: In the same skillet, add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and become golden. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Make the sauce: Pour the chicken broth and balsamic vinegar into the skillet, scraping the bottom to loosen any browned bits (this adds rich flavor). Stir in the thyme and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes until the sauce reduces slightly and thickens.
6. Return chicken to skillet: Nestle the cooked chicken breasts back into the mushroom sauce. Spoon the sauce over the chicken, and simmer for an additional 2-3 minutes to combine flavors and heat through.
7. Garnish and serve: Sprinkle with fresh chopped parsley if desired. Serve immediately with your favorite sides.

Tips & Variations

“For an alcohol-free version, balsamic vinegar offers a sweet and tangy replacement that complements the mushrooms beautifully without overpowering the dish.”

• Use different mushrooms: Try a mix of shiitake, portobello, or oyster mushrooms for extra earthiness.
• Make it gluten-free: Substitute all-purpose flour with cornstarch or gluten-free flour for dredging.
• Add cream: For a richer sauce, stir in 1/4 cup heavy cream after the broth has reduced.
• Herb swaps: Rosemary or sage can be used instead of thyme for a different aromatic profile.
• Make it vegetarian: Replace chicken with thick slices of eggplant or cauliflower steaks and follow the same method.

Nutrition Facts

Serving Suggestions

This Chicken Marsala pairs wonderfully with a variety of sides. Consider serving it over creamy garlic mashed potatoes or a simple buttered egg pasta to soak up the flavorful sauce.

Roasted or steamed green beans, asparagus, or a fresh arugula salad provide a crisp contrast to the savory richness of the dish.

For a low-carb option, try serving it alongside cauliflower rice or sautéed spinach. Don’t forget a crusty piece of bread to mop up every last bit of that delicious mushroom sauce!

Conclusion

This Chicken Marsala recipe without Marsala wine proves that you don’t need a special bottle of wine to enjoy a restaurant-quality meal at home. The clever substitution of balsamic vinegar and chicken broth creates a deeply flavorful, tender chicken dish that’s perfect for any night of the week.

It’s approachable, versatile, and sure to become a staple in your recipe rotation.

Whether you’re cooking for family, friends, or just yourself, this recipe offers a comforting taste of Italy with a practical twist. Try it alongside your favorite sides and enjoy a dish that’s as satisfying as it is simple to prepare.

Happy cooking!

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