its the sweetness of the shallots, the extra mushrooms, the creamy gravy and that bite of chicken dipped into the garlic mashed potatoes. my favorite dinner, chicken marsala.

you need;

1 box mushrooms, quartered
3 medium sized shallots, chopped
4 cloves of garlic, smashed (2 for dish, 2 for potatoes)
4-5 medium potatoes, peeled & quartered
1 tbs chopped flat leaf parsley
1 lb boneless chicken breasts, pounded thin
marsala wine
1/2 cup flour
salt, pepper
4 tbs butter (2 for dish, 2 for potatoes)
extra virgin olive oil
whole milk – little over 1/2 cup


1. heat 3 tbs olive oil in large sauté pan
2. lightly coat your chicken in a shallowed bowl of flour.
3. heat chicken in pan until barely browned, it shouldn’t cook through so don’t worry about that. you just want it to be flour fried, slightly.
4. set aside on toweled plate, covered with foil.


1. cover prepared potatoes with cold water in large pot. place over medium heat.
2. melt 2 tbs butter & 2 cloves of garlic in small pan over med-low heat- should take 5-7 minutes (or until garlic is soft) don’t let your butter burn! – set aside (you’ll use this later in your mashing)
3. keep potatoes on heat until fork tender (in the meantime, move onto next stage) once tender, you can turn off the heat but do not drain your potatoes until you are ready to eat! i always mash them RIGHT before they go on the table! this tip not only eases your stress levels with timing but insures that your potatoes are hot and freshly mashed when your dish is ready.


1. using your (unwashed) sauté pan, add 2 tbs of olive oil
2. immediately add your shallots and garlic, cook until aromatic
3. add mushrooms, turn heat to very low & cover

stirring often, cook until mushrooms are soft. this time always varies as i’ve never timed myself. i find it really hard to mess up mushrooms and onions (or in this case, shallots) – if its starting to look dry, remember you can always add water! take liberty to add more oil(or butter.)

once you feel satisfied with your base;

1. add 1 cup marsala wine
(crank the heat a little)
2. let cook down, by half
3. add butter, salt & pepper, stir until sauce achieves a slight creaminess***


1. grab your chicken and place back into pan.
2. make sure all pieces are covered with the sauce (ladle over)
3. cook 5 minutes. (this time varies depending on the thickness of your chicken. feel free to cut your thickest piece open if you are unsure on whether or not it’s cooked through.)


during those 5 minutes,

1. drain potatoes
2. transfer back to pot
3. add your milk, garlic butter and mash

garnish with parsley, plate, enjoy!

* get creative here with your choice of shroom. i like to have a lot so i often mix in large white’s with bellas, shitake, cremini, on and on. read about your mushroom options here.

Related Posts Plugin for WordPress, Blogger...