Chicken Marsala with Creamy Italian Mashed Potatoes

It’s finally Friday and after a long week, I wanted my husband to come home to a hearty meal. I wasn’t exactly sure what to whip up but when faced with chicken and mushrooms, the first thing that usually comes to mind is chicken marsala. Having tried Tyler Florence’s recipe, I found Martha Stewart’s and made some adaptations…

Chicken Marsala
recipe adapted from Martha Stewart

3/4 cup all-purpose flour
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breasts, sliced into strips
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 ounces white button mushrooms, sliced
2 cups sweet Marsala wine
3 cloves garlic, finely minced
1 medium onion, sliced
juice of 1 lemon juice
2 tablespoons unsalted butter
roasted thin asparagus (for garnish)

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.

Heat 2 tablespoons butter in same skillet. Add mushrooms, onions and minced garlic, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.

Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits. Addlemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and top with roasted this asparagus.

I served this chicken marsala over potatoes – not just regular, bland potatoes… but rather creamy potatoes seasoned with Italian flavors…

Creamy Italian Mashed Potatoes
original Joelen recipe

4 small Yukon gold potatoes, scrubbed
garlic salt and pepper to taste
1/2 cup milk
2-3 tablespoons butter
1/2 tablespoon italian seasoning
1 heaping tablespoon sour cream
1/4 cup shredded italian blend cheese

In a pot, place scrubbed potatoes and fill with water to cover.
Boil potatoes in the pot until fork tender.
Meanwhile, place the milk and butter in a microwave safe measuring cup and heat up to warm; roughly 1-2 minutes.
Remove the potatoes from the pot and drain.
Place the potatoes in a large bowl and mash with skins on.
Slowly pour in the warmed milk and butter mixture.
Add the sour cream and italian seasoning and continue mashing to fully combine.
Just before serving, stir in the italian blend cheese.

To plate, I served the potatoes on a warmed plate and topped with the chicken marsala on top. To garnish, I placed roasted thin asparagus over the chicken marsala for color and texture.