Chicken Marsala with Mashed Potatoes
My daughter’s favorite meal! It is put together in less than 45 minutes with minimal prep. A crowd favorite of my family and friends. No one will deny the deliciousness of this classic! Can easily be scaled up for larger crowd and adjusted for dietary needs.
Ingredients:
Chicken Marsala:
6 Tbsp butter (divided in 3)
2 lbs. of boneless skinless chicken thighs (breasts can also be used)
5 Tbs of flour
1/2 tsp salt, divided (plus extra for potato water)
1/2 tsp ground pepper, divided
1 (16 oz) package of white mushrooms, sliced
1 white or yellow onion, diced
4 cloves of garlic, minced
3/4 tsp ground thyme
1 c of marsala wine
1 c chicken broth
1 c heavy cream
Potatoes:
6 medium russet potatoes, peeled, and quartered
4 Tbs of unsalted butter
1/2 c heavy cream
salt and pepper to taste
Green Beans:
1 lb of green beans, trimmed and washed
olive oil to drizzle, about 2 Tbs
salt and pepper to taste
Garnish (optional): chopped fresh parsley
Equipment:
Stock pot (4qt+), Cutting board, Large sharp knife, Gallon size plastic bag, Tongs, Large skillet / multi-pan (5qt+) or dutch oven, colander, rubber spatula or wooden spoon for sautéing, serving spoon, and spatula.
Prep.
If needed pound chicken with a mallet until even thickness, about 1/2”. Place the chicken in a gallon sized bag with flours, half the salt and pepper and toss until evenly coated, set aside. Dice onions, mince garlic, slice mushrooms. Take out the chicken broth, heavy cream, wine and set aside. Half your 1 c liquid measure at the ready. Fill a stock pot with water, add salt to water and cut potatoes, do not start the burner yet. Preheat oven to 350° and layer out green beans on a cookie sheet spread evenly in one layer. Drizzle with olive oil, sprinkle with salt and pepper and set aside.
Create.
In a large non-stick skillet on medium high heat, melt 3 Tbsp of butter and heat until melted and hot, do not let burn. Using tongs, place chicken pieces in single layer on the skillet do not overlap (may need to be done in batches, if so additional butter may be needed). Cook on each side for 5 min until golden brown on both sides and almost, if not entirely, cooked. Once cooked, transfer the chicken to a plate and set aside. When you’re flipping your last batch of chicken turn on the heat for the potatoes in water. Once boiling, potatoes should cook for 10-15min.
In the same pan add 3 Tbsp butter. Once melted add onions and garlic and sauté until fragrant, about 1-2 minutes. Season lightly with remaining salt and pepper and thyme. Add mushrooms and continue to sauté until mushrooms begin to turn a darker brown color, about 2-3 minutes. Add the wine and broth and incorporate well. Bring the mixture to a simmer and reduce by about half, about 5-8 min) Once reduced, add 3/4 c of the cream and bring to a simmer again. This is a great time to put the green beans in the oven and set a time for 12 min. once done, leave in oven and turn off the heat. Reduce heat to medium/medium low and continue to simmer for about 15 minutes, stirring occasionally. Add the chicken back to the pan and heat for about 5-8 minutes. While chicken is heating add remaining heavy cream and butter to the potatoes and mash well. During this time your potatoes should be ready. Check with a fork and if it pierces through easily, they are done. Drain and return to pot off the heat. Add the butter and heavy cream to the pot before adding back the potatoes. I like to use my hand mixer for smooth potatoes. Add salt and pepper to taste. Take beans from the oven and prepare to plate.
Finish.
Serve on a large plate starting with the potatoes, depressing the mound down leaving a spot to add the chicken. Pour over a ladle of gravy and mushrooms and add your green beans to the side of the plate using a spatula. Sprinkle with chopped parsley and serve!
“I love you MORE-sala each day”
Serves 4-6; we are a family of 3 and this serves us each for dinner and makes 2 complete lunches for leftovers.
Gluten-Free Substitutions:
Marsala wine is NOT completely gluten free - not recommended for Celiac’s or full gluten intolerance.
For the marsala - sub 1 Tbs of gluten free brandy (I found this at a specialty wine store and fill the rest of the cup with a dry gluten free sauvignon blanc (15 Tbs)
Substitute flour for 2 Tbs arrowroot flour and 3 Tbs of rice flour.
Dairy-free:
Heavy cream swap for cashew cream or coconut cream
Butter swap for vegan ghee
Substitutions:
Onions - 4 shallots diced, 1 medium yellow onion diced, 1 vidalia onion diced
