Chicken Marsala
with mushrooms / spinach / Italian sweet potato wedges
This special dish combines a rich sauce with chicken and mushrooms that are seared to golden brown. We add wilted spinach for flavor and color and serve it with roasted sweet potatoes to create a homey Italian classic. We last featured this meal in 2016.
Ingredients
- Sweet potatoes - 1 1/2 lbs , sliced into fries
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1 tsp
- Condiments for dipping (like ketchup) - for serving
- Shallots - 2 cloves , diced
- Mushrooms, any button (sub crimini or porcini) - 6 oz , sliced
- Baby spinach - 4 oz , chopped
- Parsley, fresh (opt) - 2 Tbsp , chopped
- Chicken breasts, boneless and skinless - 1 lb , halved and pounded thin
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Stock, chicken or vegetable - 1 1/2 cups
- Lemons - 1/2 , juice of
Prep
-
Shallots - Dice. (Can be done up to 5 days ahead)
-
Sweet potatoes / Mushrooms / Spinach / Parsley - Prep as directed and store separately. (Can be done up to 3 days ahead)
-
Chicken - Halve and thin out with a tenderizer until roughly half as thick. Season with some salt and pepper. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 400F / 204C degrees.
-
Toss sweet potatoes with oil (portion for sweet potatoes) and Italian seasoning. Season with some salt and pepper and spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 20 to 30 minutes, until crispy. Shake once midway through.
-
While potatoes roast, heat a skillet over medium-high heat. Add oil (portion for chicken). To hot oil, add chicken and sear on both sides until golden brown and cooked through, ~3 minutes on each side (do this in batches and add additional oil if your pan cannot hold all of the chicken). Transfer chicken to a plate and return skillet to the heat.
-
Reduce heat to medium and add butter. When the butter melts, add mushrooms and saute, scraping up any bits on the bottom of the pan, until mushrooms are golden brown, 5 to 6 minutes. Add shallots and saute for 1 minute to soften.
-
Slowly pour stock over mushrooms while whisking. Bring to a simmer. When the stock is simmering, stir in spinach and cook until spinach is wilted and sauce is reduced slightly. Season with some salt and pepper.
-
Return chicken to the pan and spoon sauce over chicken. Squeeze lemon juice over chicken and top with parsley (if using).
-
Serve chicken with sweet potato fries on the side and enjoy!
Reviews
Ratings
0 reviews