Chicken Marsala with Smashed Yukon Gold Potatoes & Garlic Green Beans

This is my weeknight-meets-special-occasion Chicken Marsala — rich, balanced, and comforting without being heavy. Thin-sliced chicken simmered in a savory Marsala wine sauce, finished with cold butter for that classic velvety texture, served over smashed Yukon Gold potatoes (skins on) and a big pile of garlicky green beans.

The move that makes a difference? I sauté the mushrooms first so they brown up and don’t water down the sauce later. Small step, restaurant-level payoff.

Serves

6 generous portions
(Comfortably stretches to 7–8 with lighter plates.)

Ingredients

Chicken Marsala

• 3 large boneless, skinless chicken breasts, thinly sliced lengthwise (about 4–5 cutlets per breast)
• 1 (10 oz) container mushrooms, thinly sliced
• 1 small shallot, finely diced
• 4 cloves garlic, minced
• 1 1/2 cups chicken stock
• 1 cup Marsala wine (sweet preferred — I used Florio Vecchioflorio Marsala Superiore Sweet)
• 1 tbsp Better Than Bouillon beef base
• All-purpose flour, for dredging
• Kosher salt & freshly cracked black pepper
• Garlic powder (for dredging)
• Olive oil
• Butter: 1/4 stick unsalted (for finishing the sauce)

Smashed Yukon Gold Potatoes

• 3 lb Yukon Gold potatoes, skins on, quartered
• 1 1/2 sticks (3/4 cup) unsalted butter
• 1/2–3/4 cup whole milk (as needed)
• Kosher salt & black pepper, to taste

Garlic Green Beans

• 2 lb fresh green beans, trimmed
• Olive oil
• 2 cloves garlic, minced
• 1/4 stick unsalted butter
• Kosher salt & black pepper, to taste

Instructions

1) Sauté the Mushrooms (Key Step)

Heat a skillet over medium heat with a drizzle of olive oil. Add mushrooms, season lightly with salt and pepper, and sauté until they release moisture and take on color. Remove and set aside.

2) Chicken Marsala

1. Season chicken with salt and pepper. Season flour with salt, pepper, and garlic powder. Lightly dredge the chicken.
2. Heat a large stainless-steel skillet over medium-high heat. Add olive oil.
3. Cook chicken in batches until lightly golden and cooked through. Remove to a plate.
4. Lower heat slightly and add shallot. Sauté until softened.
5. Deglaze with chicken stock, scraping the pan. Stir in beef base.
6. Add Marsala wine and garlic. Simmer 3–5 minutes.
7. Add sautéed mushrooms and return chicken to the pan.
8. Cover and simmer gently for about 15 minutes.
9. Turn off heat and swirl in 1/4 stick cold butter to finish the sauce.

3) Smashed Yukon Gold Potatoes

1. Boil potatoes in well-salted water until fork-tender.
2. Drain and return to the pot.
3. Add 1 1/2 sticks butter, cover, and let melt for 10 minutes.
4. Beat with a hand mixer or mash by hand.
5. Add warm milk gradually until creamy. Season to taste.

4) Garlic Green Beans

1. Blanch green beans in salted water for about 5 minutes until bright green.
2. Drain well.
3. Heat olive oil in a wide skillet. Add beans and sear briefly.
4. Add butter and garlic, tossing until fragrant. Season with salt and pepper.

Nutrition

Estimated per serving (based on 6 generous portions):

• Calories: ~860–900
• Protein: ~50–54 g
• Carbs: ~46–50 g
• Fat: ~46–50 g
• Fiber: ~6–7 g

Macros are estimates and will vary based on portion size and how much sauce is spooned over each plate.

Why This One Works

• Butter is used intentionally, not recklessly.
• The Marsala sauce stays silky, not heavy.
• The potatoes carry richness so the sauce doesn’t have to.
• The green beans bring balance and freshness.