Chicken Marsala and Roasted Fingerling Potatoes
- 4 chicken breast, trimmed, sliced horizontally and then pounded thin with a mallet (tip, place a towel under the cutting board, and plastic wrap over the chicken)
- 1 small package baby bella mushrooms, washed and sliced quarter inch thin
- 12 shitake mushrooms, stems removed and sliced
- 1/2 cup flour
- 1 cup chicken stock
- 1 cup marsala wine
- salt and pepper to taste
- 1 unsalted butter
- several tbsp. olive oil for pan frying chicken
- parsley for garnish
- 2 lbs fingerling potatoes, sliced horizontally
- parmesan flakes
- Once the chicken is pounded thinly, dredge in salted flour and dust off excess.
- Pan fry in batches until lightly browned on each side in a skillet on medium heat (3-5 minutes total).
- Remove and set on a plate. Add the butter and sauté mushrooms until they start to release water.
- Salt, pepper and deglaze with stock and marsala.
- Allow to thicken slightly, scraping any bits off the bottom of the pan, then add chicken back to sauce and simmer for 5 minutes.
- Meanwhile, pan fry the fingerling potatoes, making sure to get the outside crispy brown.
- Heat oven to Roast at 375.
- Toss potatoes in a couple tablespoons of olive oil. Place on baking sheet, making sure potatoes do not touch.
- Roast for 20 minutes, then flip and roast for another 5-10 or until golden.
- Remove and sprinkle with shaved parmesan.
- Serve chicken marsala on a bed of roasted potatoes. Sprinkle with chopped parsley.
Keywords: chicken, marsala, fingerling potatoes
Chicken Marsala Sandwiches with Lemon Herb Salad
- 4 Ciabatta Bread Rolls, sliced in half horizontally
- 4 slices of Provolone Cheese
- 4 slices of Havarti or Fontina (depending on preference)
- 1 cup of Arugula
- a splash of olive oil and salt (for the arugula and brushing on the sandwich)
- Brush a small amount of marsala sauce on each piece of bread, then place a slice of Provolone and Havarti on each piece of bread.
- Layer thin pieces of chicken marsala and mushrooms on top, followed by some arugula (I usually toss the arugula in a little olive oil and salt before topping) and finally with the other slice of cheese and bread.
- Brush with olive oil and grill on a Panini press or in a cast iron skillet (weighing down the top bun).
- Flip and grill for another few minutes or until the cheese melts.
- Serve with a salad of fresh greens and herbs and squeeze fresh lemon juice, a drizzle of olive oil and salt.
Keywords: chicken marsala, panini, arugula, salad