GERD Friendly Leek Chicken Marsala with Mushrooms

Total time45 min

Prep time15 min

Cook time30 min

GERD Friendly Leek Chicken Marsala with Mushrooms

Chicken Marsala is one of those restaurant classics that usually feels completely off-limits when you're managing acid reflux — the traditional version relies on wine, which is a well-known trigger. This version swaps in white grape juice to build that same rich, slightly sweet depth in the sauce without the acidity that wine brings to the pan. The result is a silky, savory mushroom sauce that tastes genuinely indulgent, not like a compromise. Pounded thin and pan-seared in olive oil, the chicken cutlets come out golden and tender in minutes, then get nestled back into a broth-based sauce with cremini mushrooms, leeks, fresh thyme, and a finishing touch of parsley. Leeks stand in for onion and garlic here, delivering a gentle, mellow allium flavor that adds complexity without the reflux-aggravating punch. Every element of the sauce is built to be flavorful and satisfying while keeping common irritants out of the equation. This recipe makes four servings, so it's a solid weeknight dinner that works just as well for a quiet night in as it does for company. Serve it over rice or alongside roasted vegetables and you've got a complete, restaurant-worthy plate that your stomach will actually thank you for.

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Ingredients

4 servings

For the chicken

2 large boneless, skinless chicken breasts (about 1.5 lb total)
½ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
3 tbsp olive oil, divided

For the sauce

1 tbsp unsalted butter
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~3/4 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 cups cremini mushrooms, thinly sliced (about 8 oz)
2 leeks, white and light-green parts only, thinly sliced and rinsed
Ingredient note
Leek can worsen reflux in some people, but the small amount in this recipe (~1/2 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
½ cup white grape juice
1 cup low-sodium chicken broth
1 tsp fresh thyme leaves
¼ tsp salt

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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