EASY Chicken Marsala Recipe
Tender chicken breasts simmered in a rich mushroom sauce using halal-friendly ingredients.
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium skinless boneless chicken breasts, pounded to ¼-inch thickness
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ¼ cup low-sodium chicken broth
- ¼ cup white grape juice
- 1 tablespoon balsamic vinegar
- ¼ cup additional chicken broth
Instructions
- In a shallow bowl, combine the flour, salt, pepper, and oregano.
- Coat each chicken breast evenly with the flour mixture.
- Heat the butter and olive oil in a large skillet over medium heat.
- Cook the chicken for about 4–5 minutes per side until lightly golden.
- Add the sliced mushrooms and cook for 3 minutes until softened.
- Pour in the chicken broth, white grape juice, balsamic vinegar, and remaining broth.
- Stir gently to combine, scraping any browned bits from the bottom of the pan.
- Cover and simmer for 10 minutes, turning the chicken once, until fully cooked.
- Spoon the flavorful mushroom sauce over the chicken and serve immediately.
- This Chicken Marsala Recipe pairs beautifully with creamy mashed potatoes, buttered noodles, steamed vegetables, or fluffy rice.
Notes
- Serve over angel hair pasta, mashed potatoes, rice, or buttered egg noodles.
- Add garlic for extra flavor.
- Fresh thyme complements the mushroom sauce beautifully.
- For a richer finish, stir in a tablespoon of butter before serving.