Classic Chicken Marsala with Garlic Mashed Potatoes

Although some may not agree, chicken marsala is a classic comfort food. My favorite aspect of this dish is the  delicate marsala wine sauce. It's fast, easy and overall light in calories and fat!  There's no need for cream or tons of butter to make this sauce satisfying. And, not only does the wine sauce compliment the chicken and sauteed mushrooms, but acts as a gravy for the potatoes! Serve this dish on top of a bed of garlic mashed potatoes (recipe listed below) and top it off with a favorite side of vegetables and you will have a delicious and complete meal. 

1 package boneless, skinless chicken breasts

salt and fresh ground black pepper 

1/2 c. all purpose flour 

2 tbs. olive oil, seperated 

3 tbs. unsalted butter, seperated 

2 packages sliced and cleaned baby bella mushrooms 

1 1/2 c. Marsala wine 

2 c. reduced sodium chicken broth 

• Preheat oven to 350 and grease a large baking pan with non stick cooking spray. 
• Open package of chicken breasts and first trim them of any large fat areas. 
• Next, if the breasts appear thick, butterfly the chicken breasts so that they are much thinner. 
• Place all the breasts onto a large cutting board and cover with plastic wrap. 
• Using a meat tenderizer, pound chicken breasts until thin and relatively the same size. 
• Remove plastic wrap. Season each side of the chicken breasts with salt and pepper. 
• Meanwhile, heat 1 tbs. each of olive oil and butter in a large skillet over medium high heat to melt. 
• While skillet heats, place flour in a shallow bowl and season with salt and pepper. 
• Dredge each breast in flour to coat both sides of breast and set aside on a seperate board or plate. 
• Once oils are hot in skillet, add chicken breasts to pan a 3-4 at a time (depending on size of skillet.) 
• Saute breasts until lightly browned and golden then flip and repeat on other side. 
• Remove breasts from pan (they will not yet be cooked through, but thats ok) and place in a greased baking pan. 
• If necessary, if you have more chicken breasts to cook, heat remaining tbs. of oil and 1 tbs. of butter in skillet and repeat directions as listed above with second batch of chicken breasts first in flour followed by sauteing. Place in baking pan. 
• Once chicken breasts are finished sauteing, add remaining1 tbs. butter to skillet. 
• Scrape any browned bits off bottom skillet from chicken at this point and leave in pan to help contribute flavor. 
• Add sliced mushrooms to pan and saute until softened and lightly golden. 
• Add marsala wine to skillet and bring to a boil over high heat. Reduce heat to simmer once boiling. 
• Once wine is reduced by half add chicken stock and repeat directions as above with wine. 
• Season sauce with salt and pepper to taste. 
• Pour sauce over chicken breasts and bake 15 minutes or until chicken is no longer pink. 
• Serve hot over garlic mashed potatoes desired (see recipe below.) 

Garlic Mashed Potatoes 

2 lbs. golden potatoes, peeled and chopped 

1 spoonful margarine 

2 tbs.  milk or half and half 

1 tbs. ranch dressing 

1-2 cloves garlic, pressed 

1 spoonful sour cream 

salt and fresh ground black pepper to taste 

• Place chopped, peeled potatoes into a large pot of salted water and bring to a boil. 
• Once boiling continue to cook over medium high heat, uncovered, until potatoes are soft and can be easily pierced with a fork. 
• Drain potatoes and place in a large mixing bowl. 
• Add butter and milk and using an electric mixer, mix to combine. 
• Once  combined, add remaining ingredients but salt and pepper. Mix to combine. 
• Finally, taste potatoes and season with salt and pepper as necessary. 
• Serve hot below chicken marsala.