Chicken Marsala and Garlic Mashed Potatoes - WBRC FOX6 News - Birmingham, AL

Chicken Marsala and Garlic Mashed Potatoes




Serves 4


4 Each                         Chicken Breast (5 oz to 6 oz. wt. each breast)

¾  teaspoon                Kosher Salt

¼ teaspoon                 Black Pepper, coarse grind

As Needed                  Butter, unsalted,  melted (to brush the chicken)

4 Tablespoon              Butter, unsalted,  melted

1 pound                       Green Beans, Blanched

1 teaspoon                  Salt and Black Pepper Mix

2 teaspoons                 Canola Oil

2 teaspoons                 Garlic, minced

3 Cups             Mushrooms, sliced

2Tablespoons  Prosciutto, julienne 1/8"

2 Cups             Marsala Wine Sauce (Recipe Follows)

 4 Cups           Garlic Mashed Potatoes, hot

1 teaspoon                  Parsley, Chopped



  1. Season chicken breasts with salt and pepper mix.
  2. Place on oiled grill and mark evenly and cook completely. Be sure not to overcook the chicken or it will become dry. Brush with melted butter.
  3. While chicken is cooking, cook green beans and sauce. Place green beans and butter in a large sauté pan to heat. Season with salt and pepper mix.
  4.  In another pre-heated sauté pan with oil, add garlic and mushrooms, cook for 1 minute. Add prosciutto and cook for 30 seconds. Ladle sauce and simmer until hot. (Be careful, if your pan is too hot, the sauce will break)
  5. In a large serving platter, arrange mashed potatoes and greens beans at the center of the plate.
  6. Lay cooked chicken around the mashed potatoes and green beans.
  7. Ladle Marsala Wine sauce on the chicken. Garnish with parsley.


Yield: 3 ½ CUPS


4 Tablespoon  s                      Canola Oil

½ Cup                                     Yellow Onion, minced

2 Cups                         Marsala Wine

1 Cup                                      Water

2 teaspoons                             Chicken Base

1 pound                                   Butter, chilled & cut into cubes

¾  teaspoon                            Black Pepper, coarse grind

½  teaspoon                            Kosher Salt

1 Cup                                      Heavy Cream





  1. In a pre-heated heavy bottom saucepan, add oil and sauté onions  until soft. Do not brown.
  2. Add Marsala Wine, bring the   liquid to a boil and slowly reduce the liquid up until it is almost dry but not burnt.
  3. Add water and chicken base and whisk to combine. Slowly reduce until almost dry but not burnt.
  4. Turn the heat to low and slowly whisk in the butter, piece by piece.  The sauce will thicken.
  5. Season with black pepper.
  6. Slowly whisk in the heavy cream.
  7. The sauce is ready to use.




Yield: 8-10 servings



3 ½ pounds      Idaho Potatoes

2 Tablespoons Kosher Salt

¼ teaspoon    White Pepper, ground

2 Cups             Heavy Cream

6 cloves           Garlic, crushed


Peel and dice potatoes, making sure all are relatively the same size. Place in a large sauce pan, add the salt and cover with water. Bring to a boil and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat heavy cream, white pepper and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove potatoes from the heat and drain off water well.

Mash and add the garlic-cream mixture; stir to combine until smooth.

Serve hot.

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