Chicken with Marsala Sauce

Tonight was another quick and easy and over-the-top-with-flavor dinner! I wanted to make Chicken Marsala but had no mushrooms on hand. So I decided on just chicken with Marsala sauce, not a true chicken Marsala. And in about 15 - 20 minutes I had an amazing dinner. I love mashed potatoes with Chicken Marsala instead of pasta, so I cubed a Yukon gold potato and boiled it. While the potato was cooking, I pounded a boneless/skinless chicken breast to an even thickness, dredged it in flour seasoned with salt and pepper, and browned it in a little olive oil in a small skillet. When the chicken was browned on both sides, I removed it to a plate and kept it warm, poured in about 1/3 cup of dry Marsala wine, and reduced it by half. While the Marsala was reducing, I mashed the potatoes with a little butter, milk, salt and pepper. I then added in about 1/4 cup chicken broth to the reduced Marsala, let it all reduce a little more, and seasoned the sauce with salt and pepper. I plated the chicken over the mashed potatoes, then drizzled the sauce over it. Sprinkled chopped parsley over, and dinner was served.

By the way, the swelling has finally gone down on my foot! Yay! The toes have finally stopped feeling numb, the fingers on my left hand are okay, and I am going to try to be a bit more cognizant of my surroundings when I walk from now on! I think I dodged a bullet! *whew*