Cooking with Olivia: Chicken Marsala with Roasted Potatoes
I love this recipe because it looks like a maximum effort, impressive kind of meal… I mean cooking with wine how grown up. But in reality it’s a quick and easy meal. Perfect meal to make for your Valentine’s- or Galentine’s Dinner!
alrighty, here’s what we need:
2 Boneless Skinless Chicken Breasts
1 lb Rainbow Baby Potatoes
Extra Virgin Olive Oil
1/4 cup of All-Purpose Flour
Salt & Pepper
1 Carton of Sliced Bella Mushrooms
1/2 cup of Marsala Wine
1/2 cup of Chicken Stock
2 tbs of Unsalted Butter
Roasted Potatoes
If you’re not a big potato person- you can copy this recipe with rainbow carrots!
1. Pre-heat your oven to 400 degrees
2. Place the baby potatoes to a bowl and drizzle olive oil
3. Sprinkle with salt and pepper then toss to coat evenly.
4. Transfer potatoes to a baking sheet and pop those bad boys in the oven.
5. Roast until they're cooked through, so about about 30-35 minutes
So the potatoes are going to roast for time you’re prepping/cooking the chicken.
So, I said this was gonna be easy- am I living up to this promise?
The Main Event: Chicky Chicky Marsala
The chicken breasts will cook faster and more evenly and will also taste better if you pound them with a meat mallet. If you don't have one, don't worry. You can use a skillet instead.
1. You can wrap the chicken in plastic wrap OR (if you are team foil over saran wrap like me and never have saran wrap…) use a plastic bag.
2. Place the chicken breasts in plastic and pound then with a mallet or skillet until they are about 1/4" thick (or as close as you can get them).
3. Place the flour in a bowl and add salt and pepper. Mix with a fork to distribute evenly.
4. Cover both sides of the chicken breast in the flour, shake off the excess then carefully place them in the skillet.
5. Heat olive oil (about 2 table spoons) over medium-high heat in a large skillet. Allow oil to heat well.
6. Fry them for about 4-5 minutes per side, turning over only once.
7. Once done, remove the chicken and set aside on a plate. You will move them back to the skillet in a bit. Don't drain or clean the skillet.
8. Lower heat to medium and add mushrooms to the skillet.
9. Sauté them until they're nicely browned, about 4-5 minutes,
10. Add the Marsala wine to the skillet then mix into the mushrooms well.
11. Wait for 30 seconds so that the alcohol will evaporate.
12. Add the chicken broth then allow the skillet to simmer for a minute to reduce the sauce a bit.
13. Stir in the butter
14. Bring back the chicken breasts into the pan. Simmer for a minute to heat the chicken through… like a yummy mushroom hot tub for chicken.
Optionally season the skillet with some salt and pepper before serving.
The potatoes are now finished as well, take them outta the oven!
Plating
Add one chicken breast to a large dinner plate. Add mushrooms and sauce either on top of the chicken or off to the side.
