Lemony Chicken Marsala with Crispy Zesty Italian Herb Potatoes

Name: Lemony Chicken Marsala with Crispy Zesty Italian Herb Potatoes
Ingredients: 1 pkg. Potatoes Your Way™ Zesty Italian Herb; 1¾ c. chicken broth; 2 tbsp. minced shallots; 5 tbsp. butter, divided; 10 oz. sliced mushrooms; 1 tsp. minced sage; Kosher salt, to taste; Freshly ground black pepper; 4 boneless, skinless chicken breasts; ½ c. flour; 2 tbsp. olive oil; ½ c. dry Marsala; ⅔ c. heavy cream; 1 tsp. fresh lemon juice; ½ tsp. minced thyme

Bring Italy to your home kitchen by pairing Zesty Italian Herb Potatoes with ultra-savory chicken marsala spiked with crisp white wine and fresh lemon juice.

Serves4

Keyword Potatoes Your Way

Ingredients

1 pkg. Potatoes Your Way™ Zesty Italian Herb
1¾ c. chicken broth
2 tbsp. minced shallots
5 tbsp. butter, divided
10 oz. sliced mushrooms
1 tsp. minced sage
Kosher salt, to taste
Freshly ground black pepper
4 boneless, skinless chicken breasts
½ c. flour
2 tbsp. olive oil
½ c. dry Marsala
⅔ c. heavy cream
1 tsp. fresh lemon juice
½ tsp. minced thyme

Instructions

Lemony Chicken Marsala

Preheat oven to 200°F. Pour broth into a saucepan and simmer until reduced by half, about 20 minutes. then set aside.
Cook shallots in 3 tablespoons of butter in a large skillet, stirring for about a minute until they start to get some color. Add mushrooms, sage, a bite of salt, and pepper and cook, stirring occasionally, until the mushrooms are cooked and start to brown. Remove mushrooms from the pan and set them aside.
Put the flour into a pie plate. Season chicken with salt and pepper and dredge in flour on both sides. Shake off excess.
Heat olive oil and remaining butter. Saute chicken. When both sides have browned and the chicken is just cooked through, remove the chicken to a heat-proof dish. Place it in a warm oven if desired while you make the sauce.
Add Marsala to the skillet and bring to a boil over high heat, scraping up brown bits from the bottom of the pan. After about 30 seconds, add broth, cream, and reserved mushrooms: cook till sauce thickens slightly. Add lemon juice and thyme. Serve chicken with mushroom sauce.