Mock Chicken Marsala Recipe
As one of the most popular and frequently requested recipes on my site, Chef Scott takes this classic Italian recipe and provides you an alcohol-free version that should satisfy anyone who tries it.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
- 3 tablespoons unsalted butter
- ¼ cup olive oil
- 1 pound thin-cut chicken breast fillets
- salt and pepper to taste
- all-purpose flour for dredging
- ½ cup beef broth or veal stock, low-sodium
- ¼ cup white grape juice
- 2 tablespoons sherry vinegar
- 1 tablespoon vanilla extract nonalcoholic
Melt the butter in the oil over medium heat in a large nonstick skillet.
Sprinkle the chicken on both sides with salt and pepper and lightly dredge in flour, tapping off any excess.
Fry the fillets, without crowding, until lightly browned, about 3 minutes per side. Transfer to a warm platter and set aside.
Add the broth, grape juice, and vinegar to the skillet, increase the heat to high, and stir, scraping up any browned bits from the bottom.
Cook until the liquid has reduced by half, then stir in the vanilla and taste for seasoning.
Pour the sauce over the chicken and serve immediately.