Low Sodium Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Chicken Marsala with Mushrooms

Golden, pan-seared chicken cutlets meet deeply savory cremini mushrooms in a glossy pan sauce built on low-sodium chicken broth, garlic, fresh thyme, and a tangy splash of balsamic vinegar. The arrowroot dredge gives the chicken a light, crisp crust that holds up beautifully once it's spooned over with sauce, and that same starch thickens the broth into something silky without any heavy reduction work. Searing the cutlets first and building the sauce right in the same skillet means all those browned bits get scraped up and folded into the mushrooms, so every spoonful carries real depth of flavor. A finishing touch of butter rounds the sauce out into something rich and restaurant-worthy, while fresh parsley adds a bright, herby lift at the end. This one's an easy way to bring a classic, comforting dinner to the table while keeping close control over how much salt goes into the pan.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup arrowroot starch
3 tbsp extra virgin olive oil, divided

For the sauce

10 oz cremini mushrooms, sliced ¼ inch thick
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 ½ cups low-sodium chicken broth
2 tbsp balsamic vinegar
1 tsp arrowroot starch
1 tbsp grass-fed butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and black pepper, then dredge lightly in the 1/4 cup arrowroot starch, shaking off any excess.
2
Heat 2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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