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Chicken Marsala

Chicken Marsala with Roasted Fingerling Potatoes

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Comforting, rich, and hearty, chicken Marsala is an Italian-American favorite we just had to bring back. In this Encore Recipe, the chicken is seared then slathered in a rich, creamy mushroom pan sauce, then paired with a side of crispy fingerling potatoes roasted in mustard and rosemary. This classic dish makes weeknight chicken feel like a weekend treat.
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 710
  • Protein 48g
  • Total Carb 53g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • cremini mushrooms
    • 9 ounces
    • cremini mushrooms
  • parsley
    • 1/8 ounce
    • parsley
  • rosemary
    • 1/8 ounce
    • rosemary
  • lemon
    • 1
    • lemon
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • unsalted butter
    • 3 packets
    • unsalted butter
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • flour
    • 1/4 cup
    • flour
  • chicken stock
    • 8 ounces
    • chicken stock
  • dry Marsala wine
    • 1/2 cup
    • dry Marsala wine
  • heavy cream
    • 2 tablespoons
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • aluminum foil
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse potatoes and halve lengthwise. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse parsley and finely chop leaves, discarding stems. Strip rosemary leaves and finely chop, discarding stems. Halve lemon. Pat chicken dry with paper towel. Place between 2 large pieces of plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Sauté Mushrooms

    Sauté Mushrooms

    Heat half of butter in a large nonstick pan over medium-high heat. When butter is foamy, add mushrooms. Season with ¼ teaspoon salt and pepper as desired. Sauté, stirring, until mushrooms are tender and beginning to crisp, about 8 minutes. Transfer to a bowl and set aside. Reserve pan for searing chicken.

  3. Roast Potatoes

    Roast Potatoes

    While mushrooms sauté, in a small bowl, whisk together mustard, rosemary, and 1½ tablespoons olive oil until fully combined. On a baking sheet, toss potatoes with mustard sauce, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer and roast until golden and tender, 18-20 minutes.

  4. Sear Chicken

    Sear Chicken

    While potatoes roast, place flour on a large plate. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess. Wipe pan from mushrooms clean and add remaining butter and 1 teaspoon olive oil over medium-high heat. When butter is foamy, add chicken and sear until cooked through and no longer pink, 3-4 minutes per side. Transfer to a plate and set aside.

  5. Cook Marsala Sauce

    Cook Marsala Sauce

    Return mushrooms to pan and increase heat to high. Stir in chicken stock and Marsala wine and bring to a boil. Cook, stirring occasionally, until liquid is reduced by half, 5-6 minutes. Reduce heat to medium high. Add heavy cream, parsley, and juice of 1 lemon and cook, stirring, until sauce thickens, about 1 minute more. Return chicken to pan with sauce to warm through, 3-4 minutes.

  6. Plate Chicken Marsala

    Plate Chicken Marsala

    Plate chicken, spooning over Marsala sauce. Serve with roasted fingerling potatoes and dig in!

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