About
Chicken Marsala on creamy mashed potatoes is a comforting and delicious dish, perfect for a large family dinner or a special occasion with guests. It features tender chicken and savory mushrooms in a rich Marsala sauce. Served over buttery, garlicky mashed potatoes and topped with melted Cheddar cheese and fresh chives, it offers a well-balanced blend of flavors, ideal for those memory-making moments. Put on some jazz or your favorite music, and get cooking!
Serves: 6
Cook time: 75 min
Difficulty: medium-high
Ingredients
For Chicken Marsala
- 2 boneless, skinless chicken breasts
- 1 small shallot, finely chopped
- 250g cremini mushrooms, sliced
- 150ml Marsala wine (dry)
- 250ml chicken broth
- 250ml 10% cream
- 150g Cheddar cheese, grated
- 2 tablespoons cornstarch
- 4 tablespoons olive oil
- Chives, chopped (for garnish)
- Salt and pepper to taste
For mashed potatoes
- 1kg Yukon Gold potatoes
- 150g butter
- 2 garlic cloves, minced
- Salt and pepper, to taste
Step-by-step
Prepare the mashed potatoes
1
Peel the potatoes and cut them into evenly sized chunks (see the image above)
Note: Smaller pieces will cook the potatoes quicker, however they’ll also lose their flavor to the cooking water which is not great.
2
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 25 minutes.
3
Drain the potatoes, add the butter and minced garlic, season with salt, and mash until creamy. Set aside.
Prepare the chicken Marsala
4
Cut the chicken breasts into small cubes, season with salt and pepper, and set aside.
5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped shallot and sauté for about 2 minutes.
6
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes. Remove from the skillet and set aside.
7
Add the remaining 2 tablespoons of olive oil to the skillet and add the seasoned chicken. Cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
8
Pour in the Marsala dry wine, scraping up any browned bits from the bottom of the skillet. Cook until the wine is reduced by half, then add the chicken broth and bring to a simmer.
9
Mix the cornstarch with the cream until well combined, then add it to the skillet. Cook, stirring continuously, for about 2-3 minutes or until the sauce thickens.
10
Return the chicken and mushrooms to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes, allowing the flavors to meld and the chicken to heat through.
Assemble the dish
11
Evenly spread the mashed potatoes into an oven-safe casserole dish and pour the chicken Marsala mixture on top.
12
Sprinkle the grated Cheddar cheese over the sauce and place in a preheated oven at 400°F (200°C) for 15-20 minutes or until the cheese is melted and bubbly.
13
Once removed from the oven, garnish with chopped chives then leave the dish to cool for about 10 minutes before serving.
Flavorjazz 
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