VILLAGE TAVERN CHICKEN MARSALA AND GARLIC MASHED POTATOES
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
MARSALA WINE SAUCE
Yield: 3 ½ CUPS
4 Tablespoon s Canola Oil
½ Cup Yellow Onion, minced
2 Cups Marsala Wine
1 Cup Water
¾ teaspoon Black Pepper, coarse grind
½ teaspoon Kosher Salt
1 Cup Heavy Cream
GARLIC MASHED POTATOES
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.