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.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.