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Best Non-Alcoholic Chicken Marsala Recipe: Kid-Friendly

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This Chicken Marsala Recipe transforms simple ingredients into a gourmet dish that’s perfect for impressing dinner guests or enjoying a cozy weeknight meal. With tender chicken cutlets and a rich mushroom sauce, it’s a delicious, kid-friendly option everyone will love.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sliced cremini mushrooms
  • 2 shallots, sliced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/4 cup white grape juice or non-alcoholic sherry vinegar
  • 1 tablespoon brown sugar or maple syrup (optional)
  • 1/4 cup heavy cream (optional)
  • Salt and black pepper to taste
  • Fresh chopped Italian flat-leaf parsley for garnish

Instructions

  1. Lay your boneless, skinless chicken breasts between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the chicken until it's about 1/4 to 1/2 inch thick and even in thickness. Season both sides generously with salt and black pepper. Lightly dredge each chicken cutlet in all-purpose flour, shaking off any excess.
  2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or pan over medium-high heat. Once the butter is melted and shimmering, add the floured chicken cutlets to the pan in a single layer. Do not overcrowd the pan; you'll likely need to do this in batches. Sear for 3-4 minutes per side, or until beautifully golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  3. If needed, add another tablespoon of olive oil and butter to the same pan. Add the sliced shallots and cook for 1-2 minutes until softened and fragrant. Then, add the minced garlic and cook for another 30 seconds until aromatic, being careful not to burn it. Immediately add the sliced cremini mushrooms to the pan. Cook the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
  4. Pour in your non-alcoholic Marsala substitute (chicken broth mixed with a splash of white grape juice/non-alcoholic sherry vinegar). Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Let the liquid simmer for 1-2 minutes, allowing it to reduce slightly.
  5. Add the chicken broth to the pan. Bring the sauce to a gentle simmer and let it cook for about 5-7 minutes, or until the sauce has reduced by about a third and has thickened slightly. Taste the sauce and adjust seasoning with salt and pepper as needed.
  6. Gently return the seared chicken cutlets to the pan, nestling them into the mushroom sauce. Let them simmer in the sauce for another 2-3 minutes, just long enough to heat through and absorb some of that incredible flavor. If using, stir in the heavy cream now for an extra rich sauce, simmering for just another minute until warmed through.
  7. Remove the pan from the heat. Garnish generously with fresh chopped parsley. Serve immediately with your favorite sides like pasta, mashed potatoes, rice, or a crisp green salad.

Nutrition

Keywords: Pound the chicken thin for even cooking, avoid overcrowding the pan for better browning, and taste the sauce before serving to adjust seasoning. Feel free to experiment with different types of mushrooms for added flavor.

Find it online: https://mamablueberry.com/best-non-alcoholic-chicken-marsala-recipe-kid-friendly/