chicken marsala with roasted red potatoes

by joy

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  • add   pepper
  • add   salt
  • add   Flour for dredging
  • add   1 T. Rosemary
  • add   1 clove garlic chopped
  • add   1/4 Lb. baby red potatoes
  • add   3/4c. butter
  • add   1/2 c. Marsala
  • add   1/4 c. sliced green onions
  • add   1/2 c. diced tomatoes
  • add   3-4 mushrooms sliced
  • add   1 T. oil
  • add   8 oz. chicken breast boneless skinless


  1. Take potatoes and boil them for 10 minutes. Drain potatoes and rinse with cold water until completely cooled. Slice each potatoe in half. Saute potatoes in large pan over medium heat with a 1/4 cup of butter until they are golden brown. Add chopped garlic and rosemary and saute for a additional minute. Add salt and pepper to taste Slice the chicken breasts into four equal pieces. salt and pepper each piece then dredge them in the flour. knock off any excess flour. Pour oil in a nonstick pan and put it over medium heat. Add chicken to pan and saute until lightly brown on each side. Add mushrooms to pan with chicken and saute for a additional 1-2 minutes. Deglaze the pan with the marsala. Let it reduce until a tablespoon of liquid is remaining. Take off stove and let cool slightly. Add your diced tomatoes and green onions to pan. Add 1 cube of butter at a time and swirl until it is just melted add a total of 3-4 pieces. To serve arrange the chicken in a line and spoon the sauce over the top of chicken. Spoon the potatoes on the side of the chicken Enjoy!!!


crystalmalice 19:58, 18 May 2013

Hi, just wondering what marsala you used? I am Making thus dish right now. The only marsala I Could find was gambarelli&davitto, so that is what I am using. Hope this turns out good. Will post the results later.

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