Chefmnn

0 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.
1 Season the chicken breast with salt, pepper, and garlic powder. Dredge the chicken breast in flour, shaking off any excess.
2 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.
3 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.
4 Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
5 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.
6 Add the chicken to the sauce, and cook in the sauce for 2-3 minutes.
7 Serve the creamy mushroom sauce over the cooked chicken and mashed potatoes. Garnish with parsley. Enjoy.