Low Sodium Leek Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Leek Chicken Marsala with Mushrooms

Thin chicken cutlets get a light dredge in flour before landing in a hot skillet, turning golden and crisp on the outside while staying juicy within. The real magic happens in the pan afterward: butter-softened leeks and cremini mushrooms build a deeply savory base, deglazed with a splash of white grape juice and simmered down with chicken broth and fresh thyme into a glossy, spoonable sauce. Nestling the cutlets back in to finish cooking lets them soak up all that flavor before a scatter of fresh parsley brightens the plate. It's a comforting, restaurant-style dinner built on real aromatics and slow reduction rather than shortcuts, so every bit of savoriness comes from the mushrooms, leeks, and broth doing the work. That makes it a genuinely solid choice for anyone watching their added salt intake, without sacrificing the rich, saucy character that makes chicken marsala worth making at home.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
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 cup all-purpose flour
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil, divided

For the sauce

1 tbsp unsalted butter
2 cups cremini mushrooms, thinly sliced (about 8 oz)
2 leeks, white and light-green parts only, thinly sliced and rinsed
½ cup white grape juice
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

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

Instructions

1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
2
Combine the flour and 1/2 tsp salt in a shallow dish. Dredge each cutlet in the flour mixture, shaking off any excess, and set aside on a plate.

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