Easy Elegance at Home

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Chicken Marsala Over Parmesan Mashed Potatoes and Sautéed Spinach

Chicken Marsala is a family favorite.  It’s delicious and has a restaurant quality about it.  It has a luxurious presentation when in fact it’s simply  chicken and potatoes.  To guarantee perfection use homemade chicken stock.  It really makes a difference.  I try to keep my homemade chicken stock in my freezer at all times.  When I have bones left over from a rotisserie chicken, I will combine them with water and vegetables in a crockpot on low over-night.  In the morning I strain the stock out and freeze it.  Chicken stock is my secret weapon in the kitchen.

Time-1 hour


Ingredients for Chicken Marsala

4 skinless boneless chicken cutlets, 16 oz of baby cremini mushrooms sliced, 1 bottle of Marsala wine (sweet), 2 cups of chicken stock, 2 ounces of pancetta diced, 1/4 cup shallots diced, 1 cup of flour, 5 Tbs of olive oil for frying, 1 Tbs of butter, flat leaf parsley chopped, 1 tsp kosher salt and 1/2 tsp pepper.

Ingredients for Parmesan Mashed Potatoes

2 lbs of yukon gold potatoes, 1 cup of chicken stock, 4 Tbs of butter, 1 cup of grated parmesan reggiano cheese, 1 tsp of kosher salt and 1/2 tsp of black pepper.

Ingredients for Sautéed Spinach

3 cups of fresh spinach, 1 Tbs of olive oil, 1 Tbs of butter and 1/4 tsp of kosher salt.

Preparation of Chicken Marsala

Cut chicken cutlet into two separate pieces.  Place flour in a platter and season with some salt and pepper.  In a large non-stick skillet add olive oil on med-high heat.  Dredge both sides of chicken in flour and pan fry until lightly browned on each side.


This should take a few minutes per side. Make sure your oil is hot before adding chicken.


Remove and set aside browned chicken and in the same skillet without washing it add pancetta.  Lightly brown pancetta and remove from skillet and set aside.

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Add shallots to same skillet and soften for 1 minute.  Add butter and mushrooms to skillet and toss mushrooms around to pick up all the pan drippings.  Sauté mushrooms for 3-4 minutes.

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Add Marsala wine and chicken stock into mushrooms and raise to high heat.  Reduce the liquid by half.  After liquid is reduced add chicken and pancetta back into the skillet for 5 minutes and chicken is ready.

Preparation of Parmesan Mashed Potatoes

Peel and chop potatoes then add to a pot.   Fill pot with water just above the potatoes.  Boil potatoes until soft about 15-20 minutes.  Drain potatoes and add chicken stock, butter to pot and bring to a boil.  Add potatoes back into pot and mash until desired consistency.  Season with salt and pepper and add cheese.

Preparation of Sautéed Spinach

In a skillet add olive oil and butter on medium high heat.  Add spinach and cook it down until its soft and tender.  Season with salt.

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A deep dish is best to hold in the marsala pan sauce.  Start with the mashed potatoes then add some sauce.  Place spinach on top of the potatoes and top with 2 pieces of chicken.  Add more mushroom and sauce and finish dish with chopped parsley.  Enjoy! This is a great family meal, and great for entertaining.

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Game plan

  1. Peel and boil potatoes
  2. Pan fry chicken
  3. Chop and slice  shallots, pancetta and mushrooms if not pre-chopped/sliced
  4. Sauté pancetta, mushrooms add chicken stock and wine and reduce
  5. Finish mashed potatoes
  6. Sauté spinach
  7. Add chicken back into sauce
  8. Prepare to plate


What is your go to fancy chicken dish?

Cook’s Note

  1. To expedite recipe I buy pre-diced pancetta and pre-sliced mushrooms
  2. Never use Marsala cooking wine always use real Marsala Wine.  You can find it in two varieties, sweet and dry.  Buy the sweet wine, it can be found in the wine section next to Sherry and Madeira.
  3. A cutlet is a chicken breast that is thinned into two separate pieces.
  4. Adding the pancetta in later will prevent it from getting soggy.
  5. I generally always use Kosher salt for cooking.









The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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