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


  1. Once the chicken is pounded thinly, dredge in salted flour and dust off excess.
  2. Pan fry in batches until lightly browned on each side in a skillet on medium heat (3-5 minutes total).
  3. Remove and set on a plate. Add the butter and sauté mushrooms until they start to release water.
  4. Salt, pepper and deglaze with stock and marsala.
  5. Allow to thicken slightly, scraping any bits off the bottom of the pan, then add chicken back to sauce and simmer for 5 minutes.
  6. Meanwhile, pan fry the fingerling potatoes, making sure to get the outside crispy brown.
  7. Heat oven to Roast at 375.
  8. Toss potatoes in a couple tablespoons of olive oil. Place on baking sheet, making sure potatoes do not touch.
  9. Roast for 20 minutes, then flip and roast for another 5-10 or until golden.
  10. Remove and sprinkle with shaved parmesan.
  11. Serve chicken marsala on a bed of roasted potatoes. Sprinkle with chopped parsley.

Keywords: chicken, marsala, fingerling potatoes