Chicken Marsala with Mashed Potatoes
Ingredients: Yukon Gold potatoes, garlic, shallot, mushrooms, fresh parsley · 60 min cook time · 700kcal · ~₩14,900
Ingredients
3개 Yukon Gold potatoes, 5쪽 garlic, 0.5개 shallot, 1줌 mushrooms, 1줌 fresh parsley, 1덩어리 butter, 1줌 pecorino cheese, 1개 egg yolk, 1꼬집 salt, 1개 chicken breast, 1꼬집 pepper, 1줌 flour, 1큰술 olive oil, 100ml dry marsala wine
Instructions
1. Roughly dice three Yukon Gold potatoes into centimeter cubes. Place them in a pot with a minimal amount of water and bring to a simmer, not a boil.
2. Prep the vegetables: mince five cloves of garlic (half for potatoes, half for sauce), finely chop half a shallot, slice a handful of mushrooms, and chop a handful of fresh parsley. Set aside.
3. Once the potatoes are fork-tender (after about 30 minutes of simmering), save the potato water. Return the pot to the heat, add a big knob of butter and half of the minced garlic. Cook briefly.
4. Give the potatoes a preliminary mashing, adding a little of the saved potato water to loosen the texture. Pass the mash through a sieve using a wooden spoon to achieve a velvety texture.
5. Grate in a bunch of pecorino cheese and an egg yolk into the hot mash. Mix well. Taste and add salt as needed. Microwave for a minute before serving.
6. Prepare the chicken breast: remove the tenderloin. Carefully slice the breast into three thin scallopini pieces. Cover and pound them lightly to flatten the thicker ends, especially the tenderloin.
7. Season the chicken scallopini with salt and pepper. Dust all surfaces with flour, ensuring full coverage.
8. Heat olive oil in a wide pan until shimmering and starting to smoke. Place the thickest chicken piece in the center. Cook for a couple of minutes on each side until golden. Remove and set aside.
9. Add the sliced mushrooms to the pan. Cook until they have noticeably shrunk and have some color. Add more oil if the pan seems dry. Do not let the bottom burn.
10. Add the chopped shallots and cook until slightly soft. Then add the remaining minced garlic and cook for 30 seconds.
11. Kill the flame (if using gas) and add dry marsala wine. Bring the heat back on and reduce the marsala, scraping the bottom of the pan clean, until it starts to look syrupy.
12. Add some of the saved potato water to the sauce. Reduce again until it starts to look syrupy. If it becomes too thick, you can thin it with more water.
13. Kill the heat and gently melt in about half a stick of butter. This will thicken the sauce further while preserving the butter's emulsion.
14. Return the cooked chicken to the pan with the sauce and add the chopped parsley. Toss everything together. Optionally, turn the heat back on low to warm the chicken through.
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