Easy Anytime Chicken Marsala with Redskin Mashed Potatoes

Let me just star off by being completely honest.  I started to make this recipe and figured I would have to beg people to taste it because my whole life I thought I hated mushrooms.  I mean I would eat them in my mothers Thanksgiving dressing and also in pasta sauces, but lets face it pasta sauce completely changes the taste of these bad boys and well Thanksgiving dressing is just plain delicious!

With that being said I was at my local farmers market over the weekend and I came across these beautiful baby Portobello’s.  I had recently had  Chicken Marsala at a party and I had loved it but now regretfully had picked out every single mushroom and tossed them.  Yup EVERY. SINGLE. ONE. in hindsight it was a very poor decision.  After making this Easy Anytime Chicken Marsala I am sold on Mushrooms.  I even ate a stuffed on at a charity event the other night!  This recipe is delicious and I can’t even begin to tell you how easy it is to make.  You can have a hearty and delicious meal on the table in 30 min or less.  Give it a try I promise you won’t be disappointed.

** for those of you who love wine feel free to up the Marsala.  Those of you with little ones don’t worry the alcohol burns off during the cooking process leaving just the beautiful flavors.

Ingredients:

8oz of Mushrooms such as baby Portobello’s

2 Tablespoons Butter

1/4 cup Olive Oil

1 Cup Sweet Marsala Wine or Sweet Red

1 Cup Chicken stock

2 Boneless/skinless chicken breasts

1/2 Cup Corn Starch

Salt and Pepper

Optional 1/2 Cup Cream

Fresh Parsley to garnish

For the Potatoes:

6 Large Red Skin Potatoes

1/4 Cup Butter

Salt and Pepper

Sour Cream if desired

Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.

Season a good amount of salt and pepper on both sides of each piece. Place some corn starch on a plate and and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly.

Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

For the Potatoes-

Wash and chop the potatoes, in a medium pan fill with cold water and a bit of salt.  Add the potatoes and boil for about 20 min until fork tender.  Drain the potatoes then toss them into a stand up mixer with the butter, salt and pepper (and sour cream if desired).