Easy, Creamy Chicken Marsala Recipe with Mashed Potatoes

Easy, Creamy Chicken Marsala Recipe with Mashed Potatoes

Recipe Instructions

Step 1:

 

Preheat oven to 320°F (convection oven) or 360°F (upper and lower heat). Peel and halve red onion. Finely dice one half and cut remaining half into slices around ¼" thin. Peel carrots and quarter them lengthwise. Finely grate Parmesan. Peel potatoes and cut into around ¾" cubes.||

Step 2:

 

In a bowl, mix red onion slices with 2 tbsp. oil, 1 tbsp. sugar, and salt. Season chicken breasts with salt and pepper to taste.||

Step 3:

 

Place onion slices and carrot side by side onto a baking tray covered with parchment paper. Drizzle carrots with 2 tbsp. oil, season with salt and pepper to taste, and sprinkle with Parmesan. Bake on a middle rack of the preheated oven for around 17 minutes until golden brown.||

Step 4:

 

Add potato cubes and salt into a pot, cover them with warm water, bring to a boil, and boil for around 13 minutes at medium temperature until soft.||

Step 5:

 

In a pan, heat 2 tbsp. oil and sear chicken breasts for 2 minutes on each side. Then turn them over, add diced onion, and fry for another 2 minutes.||

Step 6:

 

Deglaze with Marsala, and add bouillon cube, cream, and water. Bring to a boil and simmer for 13 minutes at a low temperature. Season with pepper to taste.||

Step 7:

 

Meanwhile, drain potato cubes and allow the steam to evaporate. Add butter, mash potatoes with a fork, and season with salt.||

Step 8:

 

Take carrots and onion slices out of oven and mix 2/3 of onion slices with mashed potatoes. Take chicken breasts out of sauce and cut into strips about ¾" thick.||

Step 9:

 

Arrange Marsala chicken on a plate with mashed potatoes, red onions and carrots, garnish with remaining roasted onions and Marsala sauce.||