Chicken Marsala with Garlic Mashed Potatoes

Ingredients

• 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
• 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

1. Add potatoes and garlic cloves to a saucepan and cover with cold salted water.
2. Bring to a boil and simmer 12-15 minutes until tender.
3. Drain well.
4. Mash potatoes and softened garlic with butter, warm milk and salt. Cover and keep warm.
5. Pound chicken to approximately 1/2-inch thickness.
6. Season with salt and pepper and lightly dredge in flour.
7. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
8. Cook chicken approximately 3-4 minutes per side until golden and cooked through.
9. Transfer to a plate.
10. Add mushrooms to the skillet.
11. Cook 4-5 minutes until browned.
12. Add shallot and cook another 1-2 minutes.
13. Carefully add Marsala.
14. Scrape browned bits from the skillet and simmer approximately 2 minutes.
15. Add chicken broth and thyme.
16. Simmer 4-6 minutes until the sauce reduces and develops body.
17. Reduce heat to low and swirl in 1 tablespoon cold butter.
18. Return chicken to the pan and spoon sauce and mushrooms over it.
19. Serve over garlic mashed potatoes and finish with parsley.

Nutrition

Chef's Notes

Use actual dry Marsala wine rather than cooking wine for a cleaner, more balanced sauce.

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