Chicken Marsala with Parmesan Potatoes

This is the second recipe I made with Jolene's wild mushrooms and it was delicious. Travis loved this meal, it was definitely good fall comfort food.

Serves 4

Chicken Marsala

Ingredients

1/2 cup all-purpose flour

1 tablespoon Italian Seasoning, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

1 shallot sliced thin

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

Directions

In a shallow bowl or plate combine the flour and seasoning and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the shallots and mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Parmesan Potatoes

Ingredients

2 lbs. red potatoes, cut into 1/2-inch cubes

2 Tbs butter

1/4 cup grated parmesan cheese

1/4 cup chopped flat-leaf parsley

Salt and pepper

1/4 tsp garlic powder

Directions

In a large pot, combine the potatoes and salted water to cover by 1 inch. Bring to a boil and cook until fork-tender, 6 to 8 minutes. Drain and return the potatoes to the pot. Toss with butter, the parmesan and parsley; season with salt, pepper and garlic powder. Cover to keep warm.