Chicken Marsala

Tap a step to mark it done. The screen stays on while you cook.

1. 1

   Start the potatoes

   • Put the potatoes in a large pot, cover them with cold water by about 1 inch, and add 1 teaspoon salt.
   • Bring to a boil over high heat.
   • Turn it down to a simmer and cook 15–20 minutes, until a fork slides in easily.
   • Make the chicken while they cook.
2. 2

   Flatten the chicken

   If your chicken isn’t already thin, place each breast between two sheets of plastic wrap and pound it to an even ¼ inch thick so it cooks quickly and evenly.

3. 3

   Mix the coating

   In a shallow dish, stir together the flour, salt, pepper, and oregano.

4. 4

   Coat the chicken

   Press each piece of chicken into the flour mixture so both sides are covered, then shake off the excess.

5. 5

   Brown the first side

   Melt 4 tablespoons butter into the olive oil in a large skillet over medium heat. Add the chicken and cook until the bottom is lightly browned.

6. 6

   Add the mushrooms and wine

   Flip the chicken. Scatter the mushrooms around it, then pour in the Marsala and the sherry.

7. 7

   Cover and simmer

   Cover the skillet and simmer for 10 minutes, turning the chicken once, until it’s no longer pink in the middle and the juices run clear (165°F on a thermometer).

8. 8

   Mash the potatoes

   • While the chicken simmers, drain the potatoes and put them back in the pot.
   • Add 4 tablespoons butter and the warm milk, and mash until smooth.
   • Season with salt and pepper to taste.
9. 9

   Serve

   Spoon the mashed potatoes onto plates, set the chicken on top, and spoon the mushrooms and sauce over everything. Serve hot.

Adapted from Chicken Marsala by Allrecipes Member on Allrecipes.