7-Ingredient Chicken Marsala with Crispy Potatoes
A classic for a reason. This recipe combines flavorful Marsala wine, cream, mushrooms, and garlic in an easy, fast sauce that perfectly coats some boneless, skinless chicken breasts, pounded thin for juiciness. I don’t count olive oil and S&P as ingredients! Blogger’s prerogative 😉Â
- Yield: 4 servings 1x
Ingredients
Scale
4 boneless, skinless chicken breasts
Salt and pepper, as needed
3 TBSP olive oil, dividedÂ
16 ounces sliced cremini mushrooms (button are also fine)
1 cup sliced onion, any kind
3 garlic cloves, minced or grated
½ cup marsala wine (“cooking wine” is just fine here; in the vinegar aisle)
½ cup heavy cream
24 oz. baby gold potatoes, halved, or larger Yukon gold potatoes, cut into bite-sized pieces
Instructions
- Preheat the oven to 425 degrees F. Adjust your rack to the middle position. Put the potatoes on a large baking sheet, coat in 1 TBSP of the olive oil, season well with salt and pepper, and roast (turning once) until golden brown and crispy; about 25 to 30 minutes.Â
- Using either a heavy-bottomed glass or a meat mallet, pound the chicken breasts until they’re about half as thin as they were to begin with. This keeps them juicier, and helps them cook faster. Season them liberally with salt and pepper.Â
- Add 1 TBSP olive oil to a large deep-sided skillet set over med-high heat. Brown the chicken very well on both sides; about 3 to 4 minutes per side. You don’t need to cook them all the way through (they’ll finish in the sauce). Transfer to a plate or tray while you prepare the sauce.
- Reduce the heat to medium and, in the same skillet, add the remaining TBSP oil along with the mushrooms and sliced onion. Cook, stirring occasionally, until tender; 5 minutes. Season lightly with salt and pepper.Â
- Add the marsala and cream to the pan, season again (lightly; we’re building flavor here), and slide the chicken back into the pan along with the juices. Cover the pan and let this simmer for about 5 minutes, until done. Serve with the roasted potatoes.