Creamy Garlic Chicken Marsala (Print Format)
Tender chicken with garlic mushroom sauce and golden roasted potatoes, delivering comforting and elegant flavors.
# Ingredients:
→ Roasted Potatoes
01 -
2 lb baby red or gold potatoes, halved
02 -
2 tbsp extra virgin olive oil
03 -
2 cloves garlic, minced
04 -
1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Chicken Marsala
07 -
4 boneless skinless chicken breasts
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1/2 cup all-purpose flour
11 -
2 tbsp extra virgin olive oil
12 -
2 tbsp unsalted butter
13 -
8 oz sliced cremini or white mushrooms
14 -
3 cloves garlic, minced
15 -
1 cup low sodium chicken broth
16 -
3/4 cup white grape juice
17 -
1/4 cup sherry vinegar
18 -
1/2 cup heavy cream
19 -
1 tbsp fresh parsley, chopped
# Steps:
01 -
Preheat oven to 400°F. Toss halved potatoes with olive oil, minced garlic, rosemary, salt, and black pepper until evenly coated. Arrange cut-side down on parchment-lined baking sheet. Roast for 25 to 30 minutes, turning once halfway, until golden brown and tender.
02 -
Pound chicken breasts to uniform thickness. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess to ensure even crust.
03 -
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until deeply golden. Transfer to a plate and set aside.
04 -
In the same skillet, add mushrooms and sauté 4-5 minutes until browned and liquid has evaporated. Add minced garlic and cook for 1 minute until fragrant.
05 -
Pour in chicken broth, white grape juice, and sherry vinegar. Stir to loosen browned bits. Simmer 3 minutes to meld flavors and reduce slightly.
06 -
Reduce heat and stir in heavy cream. Simmer 2-3 minutes until sauce coats the back of a spoon and attains creamy consistency.
07 -
Return chicken to skillet, nestling in sauce. Cover and gently simmer on low for 5-7 minutes until chicken cooks through and sauce thickens further.
08 -
Serve chicken with roasted potatoes. Spoon mushroom garlic Marsala sauce evenly over chicken. Garnish with fresh parsley and serve immediately.
# Tips:
01 -
Use chicken breasts of uniform size for even cooking and juiciness. Let sauce simmer uncovered if too thin, or add a cornstarch slurry to thicken. Roasting potatoes on parchment paper ensures crisp edges.