Easy Anytime Chicken Marsala with Redskin Mashed Potatoes
Recipe type: Comfort Food
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8oz of Mushrooms such as baby Portobello's
  • 2 Tablespoons Butter
  • ¼ cup Olive Oil
  • 1 Cup Sweet Marsala Wine or Sweet Red
  • 1 Cup Chicken stock
  • 2 Boneless/skinless chicken breasts
  • ½ Cup Corn Starch
  • Salt and Pepper
  • Optional ½ Cup Cream
  • Fresh Parsley to garnish
  • For the Potatoes:
  • 6 Large Red Skin Potatoes
  • ¼ Cup Butter
  • Salt and Pepper
  • Sour Cream if desired
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. For the Potatoes-
  7. 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).
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2014/05/easy-anytime-chicken-marsala-redskin-mashed-potatoes/