Description
Classic Italian chicken dish with a rich Marsala wine sauce, served with creamy roasted garlic mashed potatoes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 teaspoon dried thyme
- 2 lbs potatoes, peeled and cubed
- 4 cloves roasted garlic
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Pound chicken breasts to 1/2-inch thickness.
- Mix flour, salt, and pepper in a shallow dish.
- Dredge chicken in flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken 3-4 minutes per side until golden. Remove and set aside.
- Add mushrooms to skillet and cook 5 minutes until softened.
- Pour in Marsala wine, chicken broth, and thyme. Simmer 5 minutes.
- Return chicken to skillet and simmer 5 more minutes.
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and mash with roasted garlic, milk, butter, salt, and pepper.
- Serve chicken with Marsala sauce over mashed potatoes.
Notes
- Use dry Marsala wine for best flavor
- For crispier chicken, don’t overcrowd the pan
- Make extra sauce if you prefer more gravy
- Roast garlic in advance for easier prep
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
Keywords: chicken marsala, Italian recipes, weeknight dinner, restaurant-style chicken