Chicken Marsala with Mashed Potatoes

Chicken Marsala with Mashed Potatoes is made with tender chicken, meaty mushrooms, green onions, all wrapped in a rich gravy sauce. So good.

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings 4 - 1 cup potato + whole chicken breast

2 1/2 lbs Russet potatoes (4 large potatoes)
1-3 teaspoons sea salt (1 teaspoon per 3 cups of water to boil potatoes + 1 teaspoon to season mashed)
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
3 Tablespoons salted butter

Wash. Wash and cut potatoes into 3/4" x 3/4" cubes. I don't peel the potatoes because, well why? It takes more time, and it creates food waste. But, if you don't like the skins, you don't like the skins. Be sure to peel first. The cubes don't have to be perfect, but they should all be about the same size for even cooking.
2 1/2 lbs Russet potatoes (4 large potatoes)
Boil. Place potatoes in a large pot or pan. Measure water and add it to the pot until the potatoes are covered by 1-2" of water. Add 1 teaspoon of sea salt for every 3 cups of water added. Heat the water (10-15 minutes) and potatoes over high heat until the water is boiling.
** Start working on the chicken **
1-3 teaspoons sea salt (1 teaspoon per 3 cups of water to boil potatoes + 1 teaspoon to season mashed)
Tater Test. Once the water comes to a boil, start the clock to cook the potatoes for 8-10 minutes. When the time is up, test the doneness by poking the largest piece of potato with a fork. The piece should give easily when pierced and you should be able to smash it easily as well.
Drain and Mash. Drain the potatoes well. Using a potato masher or a large fork, smash the potatoes until all the large pieces are gone.
Mix. Mix in the butter, salt, pepper, and heavy whipping cream until well combined and smooth.
1/8 teaspoon ground black pepper, 1 cup heavy whipping cream, 3 Tablespoons salted butter

Dry. I always pat proteins dry first so all the goodness sticks to them. So, pat the chicken breasts dry and season both sides with salt, pepper, and savory seasoning.
4 skinless, boneless chicken breasts, 1 teaspoon sea salt, 1/2 teaspoon ground black pepper, 2 teaspoons savory seasoning
Oil. In a large skillet, heat the olive oil over medium heat.
2 Tablespoons olive oil
Cook. Once the oil begins to shimmer, carefully add the chicken breasts, and reduce the heat to medium low. We want the chicken to cook low and slow. Top the skillet with a lid. Cook for 6-8 minutes until the meat is half cooked.
Flip. Flip the chicken and continue to cook over medium low heat. This time do not put the lid over the chicken. We want the top side that was touching the pan to stay crispy. Cook for another 6-8 minutes until the internal temp 165 °F, the chicken will feel firm when pressed and no longer pink.
Remove the chicken from the pan and let it rest. Leave all the dripping in the pan.

Mushrooms. Trim the stem very end of each mushroom. Slice the cap and stem into 1/4" slices (about 4-5 slices per cap) and then in half.
4 Tablespoons salted butter divided
Green Onions. Cut the green onions on an angle, into 1" pieces. Set aside.
1 cup green onions (about 1 bunch)
Beef Broth. I highly recommend using a paste to make your broth. Mix the paste into the water and set aside. Remember, double up on the paste.
2 teaspoons beef broth paste to make 1 cup of broth
Butter. To the skillet, add 2 Tablespoons of butter. Over medium low heat, melt the butter. Add the mushrooms and salt. Cook for 7-8 minutes until the mushrooms are completely cooked, soft, and a rich brown color. The liquids should be mostly gone.
12 ounce whole baby bell a mushrooms, 1/2 teaspoon sea salt
More Butta'. Make room in the center of the pan. To the skillet at the remaining 2 Tablespoons of butter. Over low heat, melt the butter completely.
Flour. Whisk the flour into the butter until well combined. Allow the flour and butter to cook for 1-2 minutes, continue to whisk.
2 Tablespoons flour
Liquids. Add the Marsala wine and beef broth to the sauce. Continue to whisk until the sauce begins to thicken.
1/4 cup Marsala wine or substitute with more beef broth
Green Onions. Add the green onions and cook for 1-2 minutes until the green onions soften.

All Together. Spoon 1 - 1 1/2 cups mashed potatoes. Top with marsala and chicken breasts.
Enjoy! Top with additional thinly sliced green onions.

Keyword chicken, dinner, gravy