Chicken Marsala Without Wine
Chicken marsala without wine has become a signature weeknight favorite. Nora’s twist with red grape juice instead of Marsala brings rich, comforting flavor without alcohol. It's a quick, creamy dish the whole family loves.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Wooden Spoon
- Measuring cups and spoons
- Tongs
- Mixing Bowl
- Serving Platter
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts sliced thin
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- salt and black pepper to taste
For the Sauce
- 2 cups mushrooms cremini or button, sliced
- 0.5 onion finely chopped
- 2 cloves garlic minced
- 0.5 cup red grape juice
- 1 tbsp balsamic vinegar
- 0.5 cup low-sodium chicken broth
- 0.5 cup cream or coconut cream
For Garnish
- fresh parsley chopped
Instructions
- Season chicken with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook chicken until golden brown, 3–4 minutes per side. Transfer to a plate and cover.
- In the same skillet, melt the remaining 1 tbsp butter. Add onion and cook until softened, about 2 minutes. Stir in garlic, cook for 30 seconds.
- Add mushrooms and cook 5–7 minutes until browned. Pour in grape juice and balsamic vinegar. Scrape up browned bits and simmer 2–3 minutes.
- Add chicken broth and bring to a simmer. Reduce heat, stir in cream. Simmer gently for 5 minutes until thickened.
- Return chicken to skillet and spoon sauce over. Simmer 5–7 minutes until chicken is cooked through.
Notes
Use coconut cream for a dairy-free version. For a thicker sauce, stir in a slurry of 1 tsp cornstarch and 2 tsp water. Make ahead by preparing sauce and chicken separately.