Chicken with Wine Sauce and Creamy Mashed Potatoes
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each fresh thyme and rosemary minced
Peel potatoes and place them in boiling salted water to cook.
In large saucepan add olive oil and saute the mushrooms, onions and garlic. Deglaze the pan with the Marsala wine. Add beef stock and let simmer.
Salt and pepper the chicken and sear in another hot pan to get a good brown to them. Add them to the saucepan.
Make a roux with the butter and flour in another pan. cook 3 minutes. Add to sauce pan to thicken. Stir in thyme and rosemary. Let simmer
drain the potatoes pass them through a ricer and add the sour cream and butter. Season to taste.
Serve the potatoes with chicken and sauce over top.