Weeknight classic
Chicken Marsala
Golden cutlets, browned mushrooms, and a pan sauce that thickens on the flour you already used. Mashed potatoes and green beans on the side, both out of a packet, and that is fine.
40 min total 25 min hands on 4 plates One skillet for the main
Ingredients
Chicken & sauce
For the plate
Why bouillon. A spoon of Better Than Bouillon gives you three-quarters of a cup of savoury broth without opening a carton you will not finish.
Method
-
Make the mash first
Prepare the Idahoan pouch per its directions and keep it covered. Front-loading this is the only reason forty minutes works.
-
Dry, season, dredge
Pat the cutlets properly dry. Season with salt and pepper, then dredge lightly in flour and shake off everything loose.
Wet chicken steams instead of browning — and the flour left behind in the pan is what thickens the sauce later.
-
Brown the cutlets
Melt 1 Tbsp butter in a large skillet over medium-high heat. Cook 3 to 4 minutes per side, until golden and just cooked through. Move them to a plate; they go back in at the end.
-
Build the sauce
Add the mushrooms and cook about 5 minutes, until browned. Pour in the Marsala and scrape the pan clean. Simmer 2 minutes, add the broth, and reduce 4 to 5 minutes until glossy.
Simmer, never a hard boil. That is the whole difference between a silky sauce and a thin one.
-
Finish the plate
Return the chicken to the sauce for one minute to warm through. Cook the green beans per the bag. Spoon sauce over everything and serve with the mash.
Per serving
- Calories
- 565
- Protein
- 57g
- Carbs
- 42g
- Fat
- 14g
- Fiber
- 4g
- Sodium
- ~900mg
One of four plates, using the midpoint 1¾ lb of chicken, all flour and Marsala counted at label or USDA reference values, one 120-calorie serving of the Idahoan mash, and a quarter bag of the Birds Eye green beans. No cooking oil. Values shift with cutlet size and how much sauce you pour. Sodium excludes salt added to taste.
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Chicken Marsala with Mashed Potatoes & Green Beans Servings: 4 Ingredients: 1 1/2 to 2 lb boneless, skinless chicken cutlets 16 oz mushrooms, sliced 3/4 cup dry Marsala wine 3/4 cup chicken broth made with Better Than Bouillon 1/3 cup all-purpose flour 1 Tbsp unsalted butter 1 pouch (4.6 oz) Idahoan +Protein Roasted Garlic instant mashed potatoes 1 bag (11 oz) Birds Eye Skillets Garlic Butter Green Beans Salt and black pepper, to taste
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