Chicken Marsala

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; sliced horizontally to create 4 cutlets)
• 1 tsp Salt (for seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for dredging chicken)
• 2 tbsp Olive Oil (for pan‑frying)
• 2 tbsp Unsalted Butter (for mushroom sauce)
• 8 oz Mushrooms (sliced; button or cremini)
• 2 cloves Garlic (grated)
• 1 cup Marsala Wine (dry Marsala)
• 1 cup Chicken Broth (low‑sodium)
• 0.25 cup Heavy Cream (for richness)
• 2 tbsp Fresh Parsley (chopped for garnish)
• 2 lb Russet Potatoes (peeled and cubed)
• 2 cloves Garlic (minced for mash)
• 2 tbsp Butter (softened for mash)
• 0.5 cup Milk (whole or 2% milk)
• 0.5 tsp Salt (for mashed potatoes, adjust to taste)
• 0.25 tsp Black Pepper (freshly ground for mash)

Instructions

1. Slice and Season Chicken

   Place each chicken breast on a cutting board and slice horizontally to create two thin cutlets. Season both sides with salt and pepper.

   Time: PT5M

2. Dredge in Flour

   Place the flour in a shallow dish. Lightly coat each cutlet, shaking off excess.

   Time: PT3M

3. Pan‑Fry Chicken

   Heat olive oil and 1 tbsp butter in a skillet over medium‑high heat. Add the cutlets and cook 3‑4 minutes per side until golden and the internal temperature reaches 165°F.

   Time: PT7M

   Temperature: medium-high

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm while you make the sauce.

   Time: PT2M

5. Sauté Mushrooms

   Add the remaining 1 tbsp butter and a splash of oil to the same skillet. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and turn golden, about 6‑8 minutes.

   Time: PT7M

   Temperature: medium

6. Add Garlic

   Stir in the grated garlic and sauté for 30 seconds until fragrant.

   Time: PT30S

7. Deglaze with Marsala

   Pour the Marsala wine into the pan, scraping the browned bits (fond) from the bottom. Let it reduce by half, about 1 minute.

   Time: PT1M

   Temperature: medium-high

8. Add Broth and Cream

   Stir in the chicken broth and heavy cream. Bring to a gentle simmer.

   Time: PT2M

9. Finish the Dish

   Return the chicken cutlets to the skillet, spoon some sauce over them, and let everything simmer on low heat for 5 minutes until the sauce thickens and coats the chicken.

   Time: PT5M

   Temperature: low

10. Prepare Garlic Mashed Potatoes

    While the sauce simmers, place cubed potatoes in a saucepan, cover with water, and boil until fork‑tender (10‑12 minutes). Drain, return to pot, add butter, milk, minced garlic, salt, and pepper. Mash until smooth and creamy.

    Time: PT15M

    Temperature: medium

11. Plate and Garnish

    Spoon a generous portion of garlic mashed potatoes onto each plate, place a chicken cutlet on top, drizzle with the mushroom‑Marsala sauce, and sprinkle with chopped fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g