Name: Chicken Marsala Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Parsley, Organic; Morton Iodized Salt, 26 Ounce; Lucerne Table Cream, Light; Colo-Pac Produce, Inc. Shallots Onions; McCormick® Smoked Paprika; Kitchen Basics Chicken Bone Broth; SIGNATURE SELECTS Black Pepper, Ground; Chicken Breast Skewer; Organic Russet Potato; Kedem Cooking Wine, Marsala; Baker's No-Stick Baking Spray with Flour

Peel and dice the russet potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, then drain. Run the potatoes through a ricer and add heated heavy cream to the riced potatoes. Add 4 Tbsp of cold butter and mash. Salt to taste.

Season the chicken breast with salt, pepper, and garlic powder. Dredge the chicken breast in flour, shaking off any excess.

Heat oil in a skillet over medium-high heat. Add the chicken breast and cook until golden brown on both sides, about 3-4 minutes per side. Set aside when done.

In the same skillet used for the chicken, melt butter over medium heat. Add sliced mushrooms and minced garlic. Cook until the mushrooms are golden brown and tender.

Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.

Add chicken broth and let it simmer until slightly thickened. Add heavy cream to the skillet. Bring to a simmer and cook until the sauce has thickened slightly.

Add the chicken to the sauce, and cook in the sauce for 2-3 minutes.

Serve the creamy mushroom sauce over the cooked chicken and mashed potatoes. Garnish with parsley. Enjoy.

Chicken Marsala Recipe

Serves 2

40 mins cook

0 mins total

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