Quick and Easy Chicken Marsala

 

Quick and Easy Chicken Marsala  

Indulge in the rich and savory flavors of Chicken Marsala paired perfectly with creamy mashed potatoes. This recipe puts a delicious spin on a classic dish, making it ideal for any occasion, from weeknight dinners to special gatherings around the campfire.

Ingredients: 

For the Chicken Marsala:

- Boneless, skinless chicken breasts: 2 pieces

- 1 package of Campbell's Chicken Marsala

- Olive oil: 2 tablespoons

- Butter: 2 tablespoons

- 1 can of sliced button mushrooms, 4oz

- Garlic: 2 cloves, minced

- 2 tablespoons of onion powder

- 1 tablespoon of garlic powder

- 1 tablespoon of Cajun Seasoning

- Salt and pepper: To taste

- Marsala wine: 1/2 cup (optional)

- Fresh parsley: For garnish (optional)

- Fresh Parmesan: for garnish (optional)

For the Idahoan Mashed Potatoes:

- Idahoan Baby Reds w/Roasted Garlic & Parmesan Mashed Potatoes, 4.1 oz 

- Water: 2 cups

- Butter: 2 tablespoons

- Salt and pepper: To taste

 Prepare the Chicken Marsala:

1. Season the chicken breasts with salt, pepper, onion powder, garlic powder, Cajun seasoning  

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.

4. In the same skillet, add sliced mushrooms and minced garlic. Cook until mushrooms are golden brown.

5. Deglaze the skillet with Marsala wine, scraping up any browned bits from the bottom for extra flavor.

6. Stir in Campbell's Chicken Marsala sauce and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.

7. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer for an additional 5-6 minutes to heat through.

Prepare the Idahoan Baby Reds w/Roasted Garlic & Parmesan:

1. In a saucepan, bring water to a boil.

2. Stir in Idahoan mashed potato flakes, and butter.

3. Reduce heat to low and simmer for 1-2 minutes, stirring constantly, until the potatoes are smooth and creamy.

4. Season with salt and pepper to taste.

 Serve and Enjoy!

To serve, spoon a generous portion of creamy Idahoan mashed potatoes onto each plate. Top with a chicken breast and ladle the Marsala sauce over the chicken. Garnish with fresh parsley & parmesan, if desired, for a touch of freshness and color. Add a side of asparagus and your meal is complete.

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