Chicken Marsala and Roasted Fingerling Potatoes
Ingredients
Scale
- 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
Instructions
- 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