Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size
10 medium potatoes
Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper
2 tsp garlic powder, 3 tbsp olive oil, salt
Put them in a hot oven at 390 F - 200 C to crisp 15 minutes before serving
Prepare the Chicken
Cut the chicken breasts into thin slices
5 chicken breast
Coat them with flour
1/2 cup flour
In a frying pan melt the butter and lay the first batch of chicken breasts
1/2 cup butter
Once they are done on one side flip them over
Pile the cooked slices one on top of the others to make room for the next batch.
Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed
Once all the slices are cooked, add the salt and turn them around making sure they are all brown and evenly cooked.
2 tsp salt
Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
1/2 cup Marsala wine
Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until it becomes a creamy sauce
Arrange the chicken on the serving dish and pour over the sauce
Now the Mushrooms
Clean the mushrooms and cut into quarters
7 oz mushrooms
Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala
1 clove peeled garlic cloves, 1 tbsp butter, salt
Add some parsley at the end
Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.
Cut the chicken breast in thin slices so they are evenly cooked and the butter doesn't burn
When cooking the chicken, keep at the bottom of the cooked pile the slices that still need more cooking. Move them to the top once they are brownishly leaving at the bottom the slices that are less cooked.
Deglaze with enough water and let it boil until the sauce becomes creamy
If you have leftover and you want to reheat the next day, add a little bit of more water to make the sauce juicier
Whatever vegetables you want to serve with the chicken, stir fry in the same pan to get some of the flavours
As a substitute to Marsala you can use some Port or white wine.
If you are cooking for children and you don't want to use alcohol, you can substitute it with lemon juice.