Chicken Marsala with Mashed Potatoes

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken breasts
• 1/2 cup All-purpose flour
• 6 tbsp Butter
• 2 tbsp Olive oil
• 8 oz Cremini mushrooms, sliced
• 2 cloves Garlic
• 3/4 cup Marsala wine
• 1/2 cup Chicken broth
• 1/4 cup Heavy cream
• 1/4 cup Fresh parsley, chopped (for garnish)
• 2 lb Russet potatoes
• 1/2 cup Milk
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Slice each chicken breast in half horizontally into two thin cutlets, then pound to an even 1/4-inch thickness. Season with salt and pepper, then dredge in flour, shaking off the excess. Wash your hands and board after handling the raw chicken.
2. Start the potatoes first: peel and cube them, cover with cold salted water, and boil until fork-tender, about 15 minutes. Drain, then mash with the milk and 2 tablespoons of the butter. Season with salt and pepper and keep warm.
3. While the potatoes cook, heat 2 tablespoons of the butter and the olive oil in a large skillet over medium-high heat. Cook the chicken in batches until golden and cooked through (165°F), 3-4 minutes per side. Transfer to a plate.
4. Add the remaining 2 tablespoons of butter to the skillet and cook the mushrooms until browned, about 5 minutes. Add the garlic and cook 30 seconds.
5. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer 6-8 minutes, until reduced by about half and the raw wine smell is gone.
6. Stir in the heavy cream and return the chicken to the skillet, spooning the sauce over top. Simmer 2-3 minutes to warm through.
7. Serve the chicken and sauce over the mashed potatoes, topped with chopped parsley.