Skillet Chicken Marsala with Mushrooms and Parsley Mashed Potatoes

Steps

1. Step 1

   Put the potatoes in a large pot, cover with cold water by an inch, and add a big pinch of salt. Bring to a boil over high heat, then lower to a steady simmer and cook until a knife slides through easily, 15 to 18 minutes.

   20 min

   • 2 lb Yukon Gold potatoes
   • salt
2. Step 2

   While the potatoes cook, pat the chicken cutlets dry and season both sides with the salt and pepper. Spread the flour on a plate and turn each cutlet in it, shaking off the excess.

   5 min

   • 1 1/2 lb boneless, skinless chicken breasts
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 1/2 cup all-purpose flour
3. Step 3

   Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering. Add the cutlets in a single layer (work in two batches if crowded) and cook until golden, 3 to 4 minutes per side. Move to a plate.

   8 min

   • 2 tbsp olive oil
   • 1 tbsp unsalted butter
4. Step 4

   Drain the potatoes and return them to the hot pot for a minute to steam dry. Mash with the warm milk and 4 tablespoons butter until smooth, then stir in the parsley and season with salt and pepper. Cover to keep warm.

   8 min

   • 3/4 cup whole milk
   • 4 tbsp unsalted butter
   • 3 tbsp flat-leaf parsley
   • black pepper
5. Step 5

   Add 1 tablespoon butter to the same skillet over medium-high heat, then the mushrooms. Cook without stirring much until browned, 5 to 6 minutes. Add the shallot and garlic and cook until softened and fragrant, about 2 minutes.

   8 min

   • 1 tbsp unsalted butter
   • 10 oz cremini mushrooms
   • 1 shallot
   • 2 cloves garlic
6. Step 6

   Pour in the Marsala and scrape the browned bits off the bottom of the pan. Simmer until reduced by about half, 3 minutes. Add the stock and simmer until the sauce lightly coats a spoon, 5 to 6 minutes.

   9 min

   • 3/4 cup dry Marsala wine
   • 1 cup chicken stock
7. Step 7

   Return the chicken and any juices to the pan, turn to coat, and simmer 2 minutes to heat through. Take the pan off the heat and swirl in the last 2 tablespoons butter until glossy. Taste and add salt if needed, then scatter with parsley.

   4 min

   • 2 tbsp unsalted butter
   • 2 tbsp flat-leaf parsley
8. Step 8

   Spoon the mash onto plates, set a cutlet on each, and pour the mushroom sauce over the top.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026