Chicken with Wine Sauce and Creamy Mashed Potatoes

barbara lentz


Nice play on Chicken Marsala but could work for pork too.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 lb
    chicken tenders
  • ·
    salt and pepper
  • 2 lb
    yukon gold potatoes
  • 1 stick
  • 1 c
    sour cream
  • 2 Tbsp
    olive oil
  • 1 small
    onion chopped
  • 4 clove
    garlic minced
  • 8 oz
    mushroom chopped
  • 1 Tbsp
    each fresh thyme and rosemary minced
  • 2 c
    beef stock
  • 3/4 c
    marsala wine
  • 5 Tbsp
  • 4 Tbsp

How to Make Chicken with Wine Sauce and Creamy Mashed Potatoes


  1. Peel potatoes and place them in boiling salted water to cook.
  2. 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.
  3. Salt and pepper the chicken and sear in another hot pan to get a good brown to them. Add them to the saucepan.
  4. 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
  5. drain the potatoes pass them through a ricer and add the sour cream and butter. Season to taste.
  6. Serve the potatoes with chicken and sauce over top.

Printable Recipe Card

About Chicken with Wine Sauce and Creamy Mashed Potatoes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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