This classic Italian -American dish is made in a creamy Marsala wine sauce topped with melted mozzarella cheese.
Cheesy Chicken Marsala with Seared Potatoes
- 1 1/2 pound petite red potatoes
- 4 tbsp olive oil (divided)
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp seasoned salt
- 1/4 tsp pepper
- 2 1/2 pounds thinly sliced chicken breast
- 3 tbsp flour
- 6 tbsp butter
- 1 large sweet onion (diced)
- 4 cloves garlic (minced )
- 1/2 cup dry Marsala wine
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
Place potatoes in a medium saucepan; cover with water. Bring to a boil, reduce to a simmer about12-15 minutes or until fork tender. Drain.
2. Start on chicken while the potatoes are boiling. Season chicken to taste with granulated garlic, granulated onion, seasoned salt, and pepper.
3. Pour 2 tbsp olive oil into a large skillet over medium heat. Brown chicken on both sides, and remove from pan.
4. The sauce will be prepared in the same skillet. Add 6 tbsp butter to the skillet, scraping the bottom of the pan as the butter melts to release all of the flavor from the bottom of the pan. Add onions, cook until soft and then add the garlic.
5. Whisk in 3 tbsp flour until smooth. The flour and the butter mixture will create a loose paste. Pour in marsala wine and bring to a boil. Allow wine to reduce.
6. Add chicken broth, simmer for 5 minutes and finish the sauce with heavy cream.
7. Ladle sauce into a baking dish, lay chicken over the sauce. Ladle the sauce over the chicken and top with sliced mozzarella cheese. (If all of your chicken doesn’t fit in one baking dish, use two. Do not stack the chicken in the baking dish) Place in a 400 degree oven until the cheese melts.
8. Once potatoes have cooled cut them in half.
9. In a medium bowl toss potatoes in 2 tbsp olive oil, granulated garlic, granulated onion, seasoned salt, and pepper.
10. Heat 2 tbsp olive oil in large skillet. Place potatoes in pan cut side down. Cook over medium heat, until potatoes have slightly browned (about 5-7 minutes)
