Chicken Marsala w/ Roasted Fingerling Potatoes

Name: Chicken Marsala w/ Roasted Fingerling Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean, Italian
Ingredients: 8 ounces cremini mushrooms; 8 ounces fingerling potatoes; 2 tsp parsley, divided fresh; 2 tsp rosemary fresh; 1 lemon; 2 boneless skinless chicken breasts; 2Tbs unsalted butter; 1 tbs Dijon mustard; ¼ cup flour; ½ cup dry Marsala wine; 8oz chicken stock; 2TBS heavy cream

6 steps

Prep:30minCook:30min

Chicken Marsala is so named because it's made with rich, smoky, fortified wine from the Italian city of Marsala in Sicily. While dry Marsala wines are typically drunk at the start of a meal, and sweet variations are sipped for dessert, either can be used to make the creamy mushroom pan sauce in this recipe. It's paired with crispy fingerling potatoes roasted in mustard and rosemary. 35–45 minutes 710 calories per serving

Updated at: Tue, 07 Nov 2023 03:12:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories669.9 kcal (33%)

Total Fat23.9 g (34%)

Carbs44.8 g (17%)

Sugars11.3 g (13%)

Protein56 g (112%)

Sodium754.7 mg (38%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 ouncescremini mushrooms

8 ouncesfingerling potatoes

2 tspparsley

divided fresh

2 tsprosemary fresh

1lemon

2boneless skinless chicken breasts

2 Tbsunsalted butter

1 Tbsdijon mustard

¼ cupflour

½ cupdry marsala wine

8 ozchicken stock

2 TBSheavy cream

Instructions

Prepare ingredients

Step 1

Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Halve potatoes lengthwise. Finely chop parsley leaves, discarding stems. Strip rosemary leaves, discarding stems, then mince. Halve lemon. Pat chicken dry with paper towel (see recipe tip). Place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼- inch thickness.

Sauté mushrooms

Step 2

Heat butter in a large nonstick pan over medium-high heat. When butter is foamy, add mushrooms. Season with ¼ teaspoon salt and pepper as desired. Sauté, stirring, until mushrooms are tender and beginning to crisp, about 8 minutes. Transfer mushrooms to a bowl and set aside for Step 5. Wipe pan clean and reserve, off heat, for Step 4.

Roast potatoes

Step 3

You can air fry the potatoes too. While mushrooms sauté, on a baking sheet, toss potatoes with mustard, rosemary, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired to combine. Arrange potatoes cut-side down in a single layer (the contact with the hot baking sheet helps ensure the potatoes turn crisp) and roast until golden and tender, 18–20 minutes.

Cook chicken

Step 4

While potatoes roast, place flour on a large plate. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess. Return pan from mushrooms to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 3–4 minutes per side. Transfer to a plate and set aside to rest.

Finish chicken Marsala

Step 5

Return mushrooms to pan and increase heat to high. Stir in Marsala wine and chicken stock and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half, 5–6 minutes. Reduce heat to medium high. Add22 2 tablespoons heavy cream, juice of 1 lemon, and half of parsley; cook, stirring, to thicken, 1 minute (see recipe tip). Return chicken to pan with sauce to warm through, 3–4 minutes more.