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+ servings

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 a alcohol free version that should satisfy anyone who tries it.
Prep Time10 mins
Cook Time10 mins
Total Time20 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


  • In a large nonstick skillet, melt the butter in the oil over medium heat.
  • 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, than stir in the vanilla and taste for seasoning.
  • Pour the sauce over the chicken and serve immediately.