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Ingredients
Garlic Mashed Potatoes
- 1 lb Yukon Gold potatoes, cut into chunks
- 2 cloves garlic cloves, peeled
- 2 tbsp unsalted butter
- 1/4 cup warm whole milk
- 1/2 tsp kosher salt
Chicken Marsala
- 2 small boneless, skinless chicken breasts, approximately 5-6 oz each
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 6 oz cremini mushrooms, sliced
- 1 small shallot, finely chopped
- 1/2 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
- 1 tbsp cold unsalted butter
- 1 tbsp chopped parsley
Instructions
Add potatoes and garlic cloves to a saucepan and cover with cold salted water.
Bring to a boil and simmer 12-15 minutes until tender.
14 minDrain well.
Mash potatoes and softened garlic with butter, warm milk and salt. Cover and keep warm.
Pound chicken to approximately 1/2-inch thickness.
Season with salt and pepper and lightly dredge in flour.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Cook chicken approximately 3-4 minutes per side until golden and cooked through.
3 minTransfer to a plate.
Add mushrooms to the skillet.
Cook 4-5 minutes until browned.
4 minAdd shallot and cook another 1-2 minutes.
Carefully add Marsala.
Scrape browned bits from the skillet and simmer approximately 2 minutes.
2 minAdd chicken broth and thyme.
Simmer 4-6 minutes until the sauce reduces and develops body.
5 minReduce heat to low and swirl in 1 tablespoon cold butter.
Return chicken to the pan and spoon sauce and mushrooms over it.
Serve over garlic mashed potatoes and finish with parsley.
Nutrition per serving
650
Calories
42g
Protein
42g
Carbs
32g
Fat
Chef's Notes & Storage
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